Luscious, lemony Roasted Cauliflower Piccata is easy to make, but it looks so fancy that those at the dinner table will think you toiled away in the kitchen for hours! Serve it for date night, at dinner parties, or on special occasions. It's easy enough for weeknight dinner, too. This recipe is from Robin Robertson's fantastic book Veganize It! It's vegan and gluten-free.
Roasted Cauliflower Piccata
I love piccata! I can't get enough of the combo of white wine, lemon juice, and capers. If spring had a flavor, I imagine it would be piccata.
I love serving this dish for dinner on special occasions. It looks all fancy-schmancy, but it's super easy to make. No one needs to know it doesn't take long to cook!
I've had people tell me that cutting cauliflower to make steaks or cutlets seems intimidating, so they avoid making it. It's really easy though!fi
- First you need to trim any excess leaves off the head of cauliflower. Leave the core intact.
- You then place the cauliflower on a cutting board, cored-side down.
- Use a long serrated knife to cut it into ½-inch-thick slices, as if you were cutting a loaf of bread.
That's it! Easy, peasy. It's okay if you have smaller pieces - they all taste the same.
How to Make Cauliflower Piccata
This recipe is really easy to make!
- First you preheat you oven to 425°F, and lightly oil two large rimmed baking sheets or line them with parchment paper.
- Then you arrange the cauliflower slices in a single layer on the baking sheets and brush them with a little olive oil or spray with cooking spray. Season them with salt and pepper to taste.
- Roast your cauliflower until it's tender and nicely browned, about 25 to 30 minutes, Turn the slices over about halfway through.
- While the cauliflower is roasting, you make the sauce. You heat 2 teaspoons oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for about 3 minutes, or until they've softened.
- Next you add the wine, lemon juice, and capers to the skillet and cook, stirring, until the liquid reduces slightly.
- Just before serving, add the parsley, then stir in the butter to melt it into the sauce.
- Serve the sauce over the roasted cauliflower.
Cauliflower Piccata Recipe Notes
- When roasting your cauliflower, you can use a little olive oil or cooking spray.
- You can either use white wine or vegetable stock to make the sauce.
- Robin suggests serving your cauliflower over mashed potatoes.
It’s pretty easy to find vegan versions of foods such as milk, cheese, butter, mayo, sausage, and bacon these days, but that wasn’t always the case. It used to be that if you hand a hankering for tasty dairy-free cheese or hearty seitan, you had to make it yourself.
Robin Robertson went vegan in late 80s, and while she was pretty happy with cooking with vegetables, grains, beans, and nuts, she did find herself craving foods like pasta Alfredo and BLTs. So what’s a chef to do? She made vegan versions at home, of course! And we’re now in for a treat, because Robin has compiled all of her DIY recipes in her fantastic cookbook Veganize It!
The benefits to making your own vegan staples at home are that you can control the ingredients they contain and that you’ll save money in doing so. With Veganize It!, you can make your own milks, cheeses, bacon, burgers, sausages, butter, and even Worcestershire sauce.
Robin starts the book with some basics, including a list of items to keep stocked in your pantry and a list of equipment that can be handy to have in the kitchen. The recipes in Veganize It! are categorized into type, so there’s a chapter for dairy-free milks, sauces, and cheeses, and another one for plant-based “meats,” such as a Best Bean Burgers, Mamas Meatballs, and Baked Seitan Roast.
There’s also a chapter dedicated to “seafood,” a vegan “charcuterie” which is loaded with vegan versions of smoked meats, and a section full of vegetable “steaks.” Robin’s also included a chapter for condiments and sauces, one for flour-based foods such as crackers and pastas, and another sweets.
The recipes Veganize It! include DIY basics as well as recipes to use them in. So once you’ve made Smoky Queso Sauce, you can pour it over Breakfast Nachos. After you’ve made your own milk, butter, and sour cream, you can use them in Mashed Potatoes with Sour Cream and Chives.
Some of my favorite recipes so far have been the Bacon-Topped Mac Uncheese, the Roasted Cauliflower Piccata, and the Breakfast Nachos. I have many more recipes bookmarked for future meals.
If you love to cook, are into DIY, want to save money, or are just interested in eating less meat, then Veganize It! is for you!
Roasted Cauliflower Piccata
- 1 head cauliflower cored
- olive oil for cooking
- salt and freshly ground black pepper
- 1 cup sliced mushrooms
- 2 scallions minced
- ⅓ cup dry white wine or vegetable broth
- 3 tablespoons fresh lemon juice
- 1½ tablespoons capers drained
- ¼ cup minced fresh parsley
- 2 teaspoons vegan butter chilled
- your favorite mashed potatoes to serve, optional
- Preheat the oven to 425°F. Lightly oil two large rimmed baking sheets or line them with parchment paper.
- Place the cauliflower on a cutting board, cored-side down, and use a long serrated knife to cut it into ½-inch-thick slices, as if you were cutting a loaf of bread. Arrange the cauliflower slices in a single layer on the prepared baking sheets and brush with a little olive oil or spray with cooking spray and season with salt and pepper to taste. Roast the cauliflower until tender and nicely browned, 25 to 30 minutes, turning once with a large metal spatula about halfway through.
- While the cauliflower is roasting, make the sauce. Heat 2 teaspoons oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for about 3 minutes, or until softened. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley, then stir in the butter to melt it into the sauce.
- To serve, spoon a serving of the mashed potatoes onto each plate and top with a cauliflower steak. Spoon the sauce on top.
Originally posted March 1, 2017. Updated April 10, 2022.
More Cauliflower Recipes You Might Like Include:
More Recipes from Robin Roberson Include:
- African-Inspired Peanut Stew from Fresh from the Vegan Slow Cooker
- Coconut Curry Noodles and Butternut Squash from One-Dish Vegan
- Chickpea Piccata from The Plant Protein Revolution Cookbook
- Cheesy Primavera Mac from Vegan Mac and Cheese