Cauliflower Piccata
Servings: 4
Ingredients
- 1 head cauliflower cut into 1-inch slices
- 2 tbsp olive oil
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 2 tbsp vegan butter
- 2 shallots thinly sliced
- 4 cloves garlic minced
- 2 tbsp capers
- 1 lemon half cut into slices, half for juice
- 2 tsp cornstarch
- 1 cup vegetable stock
- 1/2 cup dry white wine
Instructions
- Preheat oven to 425℉. On a baking tray, add the cauliflower pieces. Drizzle with oil and toss together. In a small bowl, combine all the spices. Sprinkle half over the cauliflower, flip and sprinkle the remaining seasoning on the other side. Bake for 20-25 minutes, flipping halfway through, or until the pieces are fork tender.
- In a skillet, over medium heat, add vegan butter and let melt. Add shallots and let softened for 2-3 minutes. Add garlic and stir, cook for 30 seconds. Add capers, lemon slices, and lemon juice. Stir.
- Add cornstarch and stir together until no powder remains. Add vegetable stock and wine, stir, scraping any fond off the bottom of the pan. Let cook for 2-3 minutes or until it thickens. Add baked cauliflower pieces and spoon some of the sauce over top. Serve over pasta, rice, mashed potatoes, or by itself.
Notes
Source:
The Best Cauliflower Piccata – Make It Dairy Free
(https://makeitdairyfree.com/the-best-cauliflower-piccata/)