I kind of can’t believe it, but I have been posting on this blog for 9 years now! Thank you to everyone who has been here from the beginning and along the way. Your support, feedback and conversation has meant the world to me. And it enabled me to have a platform from which I was able to write my book. It’s amazing how things go.
There was no plan, just me posting recipes on this blog because a friend from high school suggested I make one after seeing a picture (not a good one!) on facebook all those years ago. I really was writing and posting as a way to track my progress cooking. And now I am a published author! Wow.
Thanks to everyone who has bought my book and written reviews on Amazon. This is just the beginning! I want to write another book and I still plan to post on here as often as I can come up with new and creative recipes.
Here’s a new one for you: Piccata! It’s the kind of recipe that should be in everyone’s repertoire. It’s a garlicky, buttery, shallot-y caper-y kind of sauce that works on so many things. Today it’s cauliflower steaks. Tomorrow it could be tofu, tempeh or even chickpeas!
I like to serve these cauliflower steaks over arugula but it would be just as fun to break up the cauliflower and serve this whole thing over pasta. Up to you! But, either way, this is another super easy meal that you will make weeknight cooking a cinch.
- Adding lemon to garlic too early in the cooking process can turn it green. It’s edible, but just not pretty. Be sure to add it at the very end.
Piccata is a garlicky, butter, shallot-y caper-y sauce that works beautifully with cauliflower.
- 1 head of cauliflower, cut into 4 steaks
- 2 thinly sliced shallots
- 1 tablespoon vegan butter
- 2 garlic cloves, pressed
- 1 cup white wine
- 2 tablespoons capers
- The juice of one lemon
To make the cauliflower, preheat the oven to 425. Line a baking sheet with parchment paper. Lightly brush both sides of the cauliflower steaks with olive oil. Roast for 40 to 45 minutes, until the cauliflower is nicely browned.
In the meantime, heat the butter on low heat in a small skillet. Add the shallots and garlic and cook until the shallots are soft and the garlic is fragrant. Add the wine wine and capers and cook until the wine reduces by half. Add the lemon juice at the very end, right before you are ready to serve the steaks.
To serve, top the cauli with the shallot piccata sauce. Enjoy!