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Cauliflower Piccata

Piccata is a garlicky, butter, shallot-y caper-y sauce that works beautifully with cauliflower. 

Course Main Course
Servings 2 plates


  • 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


  1. 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.

  2. 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.

  3. To serve, top the cauli with the shallot piccata sauce. Enjoy!