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Close up of a platter of cauliflower piccata with gold serving spoons

Cauliflower Piccata

  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4-6 1x
  • Category: main dish
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This vegetarian cauliflower piccata is a simple and delicious entree recipe packed with flavor! Cauliflower steaks are breaded and baked, then topped with a homemade lemon caper piccata sauce. 


Ingredients

Scale

Baked cauliflower

  • 1 large head of cauliflower
  • 3/4 cup all purpose flour
  • 1/4 tsp garlic powder
  • 1/4 tsp Italian seasoning
  • 2 large eggs
  • 3/4 cup seasoned breadcrumbs

Piccata sauce

  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 shallots, finely chopped
  • 2 tbsp capers
  • Juice of 1 lemon
  • 1/2 cup dry white wine (or water)
  • 2 tbsp unsalted butter
  • 1/3 cup fresh parsley, chopped
  • Pinch of salt

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Remove the core and leaves of the cauliflower using a sharp knife.
  3. Cut the cauliflower into 1/2 inch thick “steaks”. If the cauliflower steaks break up, just cut into large pieces.
  4. Set up a breading station. Fill one shallow bowl or plate with all purpose flour whisked with garlic powder and Italian seasoning. Fill another bowl with the two eggs whisked. Fill a third bowl with the seasoned breadcrumbs.
  5. One at a time, coat each piece of cauliflower in the flour, then the egg, then the breadcrumbs. Place the breaded pieces on the prepared baking sheet.
  6. Roast in the oven for 25-30 minutes, until light golden brown and crispy on the outside, but fork tender.
  7. While the cauliflower cooks, prepare the piccata sauce. Heat the olive oil over medium heat in a saute pan.
  8. Add the garlic and shallots. Cook for 3-5 minutes, stirring occasionally.
  9. Add the capers, lemon juice, wine or water, butter, parsley, and salt. Continue to cook for a few minutes, until butter is melted and the alcohol has burned off a bit.
  10. Plate the roasted cauliflower on a serving platter. Pour the piccata sauce over each piece.
  11. Garnish with more fresh parsley and freshly cracked black pepper.

Notes

Ingredient and dietary restriction substitution suggestions

  • Make it vegan. Swap out the eggs for 1/2 cup of unsweetened almond milk, and use vegan butter in place of butter.
  • Make it gluten free. Use a gluten free flour blend instead of all purpose flour, and use gluten free breadcrumbs.
  • You can use yellow onion in place of shallots if you cannot find them.
  • If you can’t find seasoned breadcrumbs, you can add 1/4 tsp each of garlic powder, salt, and Italian seasoning to regular breadcrumbs.

Storing leftover cauliflower piccata

You can store this recipe in an airtight container in the fridge for up to three days. To reheat it, place it in an oven safe dish. Heat in the oven at 300 degrees F for about 15 minutes, until hot.

Keywords: cauliflower piccata, piccata sauce, vegetarian piccata