CAULIFLOWER PICCATA WITH LEMON CAPER SAUCE

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02 December 2019

Ingredients

Adjust Servings:
1 head Cauliflower, steamed
2 Lemons, sliced thinly
4 cloves Garlic, cut into very thick slices or halved length-wise
2 tsp Sugar
1 cup Flour
1 Tbsp Flour
2 tsp Salt
1/2 tsp Black Pepper
2 Tbsp Olive Oil
1 Tbsp Olive Oil
2 Shallots, diced
1/2 tsp Dried Oregano
1/2 cup Dry White Wine (sub vegetable broth)
1 cup Low-Sodium Vegetable Broth
3 Tbsp Butter
2 Tbsp Capers, drained and rinsed
2 Tbsp Flat Leaf Parsley, chopped

Nutritional information

375kcal
Calories
38g
Carbohydrates
7g
Saturated Fat
23mg
Cholesterol
1423mg
Sodium
5g
Sugar
50mg
Calcium

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CAULIFLOWER PICCATA WITH LEMON CAPER SAUCE

Features:
  • Vegan
Cuisine:

Cauliflower Piccata is pan-seared cauliflower florets or steaks in a lemon caper butter sauce. This is a vegetarian version of the beloved and often meat-based piccata. Serve it on its own or over pasta or rice to soak up the delicious sauce.

  • 45 min
  • Serves 5
  • Medium

Ingredients

Directions

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Cauliflower Piccata is pan-seared cauliflower florets or steaks in a lemon caper butter sauce. This is a vegetarian version of the beloved and often meat-based piccata. Serve it on its own or over pasta or rice to soak up the delicious sauce.

Meet the vegetarian version of one of my favorite meals – Chicken Piccata. We make chicken piccata often, but that dish is really all about the sauce. It’s just as delicious with a vegetarian base as with chicken. You get the same great flavor in that same delicious lemon, butter, caper sauce and your veggies are already built in!

This meal looks all fancy when it’s done, but it’s actually a pretty easy one-pan meal. Here’s how to make it!

 

CAULIFLOWER PICCATA WITH LEMON CAPER SAUCE

CAULIFLOWER PICCATA WITH LEMON CAPER SAUCE

Yield: 5
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Cauliflower Piccata is pan-seared cauliflower florets or steaks in a lemon caper butter sauce. This is a vegetarian version of the beloved and often meat-based piccata. Serve it on its own or over pasta or rice to soak up the delicious sauce.

Ingredients

  • 1 head Cauliflower, steamed
  • 2 Lemons, sliced thinly
  • 4 cloves Garlic, cut into very thick slices or halved length-wise
  • 2 tsp Sugar
  • 1 cup Flour
  • 1 Tbsp Flour
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Olive Oil
  • 1 Tbsp Olive Oil
  • 2 Shallots, diced
  • 1/2 tsp Dried Oregano
  • 1/2 cup Dry White Wine (sub vegetable broth)
  • 1 cup Low-Sodium Vegetable Broth
  • 3 Tbsp Butter
  • 2 Tbsp Capers, drained and rinsed

Instructions

    1. I prefer to do this in the Instant Pot, but any method will work. Slice it into steaks or use the florets, or a combination of both. (You can also use frozen cauliflower florets for this recipe. Just defrost them first.)
    2. The most important step in making this recipe is to measure and set out all ingredients ahead of time. Once you start cooking, you won’t have time to measure out the ingredients needed for the next step, so take a minute to prep in advance. (This includes prepping charred lemons. Charred lemons give this dish maximum flavor. To get them started, toss thinly sliced lemons with garlic and sugar.)
    3. Coat the cauliflower in flour and then sear in a pan with some oil. (This is basically a method for shallow frying the cauliflower. It will get golden brown on all sides and turn slightly crisp.) Set cauliflower aside.
    4. Add the lemons, sugar, and garlic to the pan and cook for a couple minutes. This will draw out the lemon flavor. Set the lemons aside.
    5. The sauce is the key to great cauliflower piccata! Add shallots and oregano to the pan. Cook until shallots are tender. Add a bit of flour and then white wine and vegetable broth. Simmer everything together until a thick, creamy sauce forms. (Note: Be sure to scrape up any browned bits on the bottom of the pan as you do this. Those will add lots of flavor!) Remove from heat and whisk in butter and capers.
    6. Now that the sauce is done, add the cauliflower, lemons, and garlic back to the pan and gently toss everything together. Top with parsley!
Nutrition Information:

Amount Per Serving:Calories: 375Saturated Fat: 7gCholesterol: 23mgSodium: 1423mgCarbohydrates: 38gSugar: 5g

Steps

1
Done

STEAM CAULIFLOWER

I prefer to do this in the Instant Pot, but any method will work. Slice it into steaks or use the florets, or a combination of both. (You can also use frozen cauliflower florets for this recipe. Just defrost them first.)

2
Done

SET OUT INGREDIENTS

The most important step in making this recipe is to measure and set out all ingredients ahead of time. Once you start cooking, you won’t have time to measure out the ingredients needed for the next step, so take a minute to prep in advance. (This includes prepping charred lemons. Charred lemons give this dish maximum flavor. To get them started, toss thinly sliced lemons with garlic and sugar.)

3
Done

DREDGE AND SEAR CAULIFLOWER

Coat the cauliflower in flour and then sear in a pan with some oil. (This is basically a method for shallow frying the cauliflower. It will get golden brown on all sides and turn slightly crisp.) Set cauliflower aside.

4
Done

CHAR LEMONS

Add the lemons, sugar, and garlic to the pan and cook for a couple minutes. This will draw out the lemon flavor. Set the lemons aside.

5
Done

MAKE SAUCE

The sauce is the key to great cauliflower piccata! Add shallots and oregano to the pan. Cook until shallots are tender. Add a bit of flour and then white wine and vegetable broth. Simmer everything together until a thick, creamy sauce forms. (Note: Be sure to scrape up any browned bits on the bottom of the pan as you do this. Those will add lots of flavor!) Remove from heat and whisk in butter and capers.

6
Done

COMBINE AND FINISH

Now that the sauce is done, add the cauliflower, lemons, and garlic back to the pan and gently toss everything together. Top with parsley!

RecipesOfChef

Hi, my name is Brianna. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food.

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