Any dish bearing “picatta” in its name foretells that it will be prepared with a sprightly lemon-caper sauce. While a traditional Italian picatta dish features meat, vegan versions are usually made with thin slices of seitan or extra-firm tofu, sauteed until lightly crisped, then napped with the refreshingly piquant sauce. But why stop with seitan and tofu? Consider cauliflower. Cauliflower steaks have proved to be the perfect foil for the tart flavor of a picatta sauce. Instead of sautéing the cauliflower as I would if using seitan or tofu, roast the cauliflower slices to their tender golden perfection.
Cauliflower Picatta [Vegan, Gluten-Free]
Calories
298
Serves
4
Ingredients
- 1 head cauliflower, cored
- Olive oil, for cooking
- Salt and freshly ground black pepper
- 2 shallots, finely minced
- 1 cup sliced mushrooms (optional)
- 1/3 cup dry white wine
- 3 tablespoons fresh lemon juice
- 1-2 tablespoons capers
- 4 paper-thin slices lemon
- 1/4 cup minced fresh parsley
- 2 teaspoons chilled vegan butter (optional)
Preparation
- Preheat the oven to 425°F. Place the cauliflower on a cutting board, cored side down and cut it into 1/2-inch slices, as if you were cutting a loaf of bread.
- Arrange the cauliflower slices on a lightly oiled baking pan (you may need more than one) and season with salt and pepper to taste. Drizzle with a little olive oil and roast until tender and nicely browned, about 30 minutes, turning once with a large metal spatula about halfway through. While the cauliflower is roasting, make the sauce.
- Heat 2 teaspoons of oil in a skillet over medium heat. Add the shallot and sauté for 3 minutes, then stir in the mushrooms, if using, and cook 2 minutes longer. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley and lemon slices, then stir in the vegan butter, if using, stirring to melt it into the sauce.
- To serve, arrange the cauliflower on plates and spoon the hot sauce on top. Serve hot.
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Cauliflower
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Nutritional Information
About The Author
Robin Robertson: Cookbook Author
See My RecipesRobin Robertson has worked with food for nearly thirty years as a restaurant chef, cooking teacher, and food writer. A longtime vegan, Robin is the author of twenty cookbooks, including the best-selling Vegan on the Cheap, 1,000 Vegan Recipes, and Vegan Fire and Spice. Her new book is Quick-Fix Vegan. She writes the Global Vegan column for VegNews magazine. Robin’s website is: RobinRobertson.com
Super good. We wish we had made more. Made a side dish of collard greens. Will definitely make this again
Recipe isn’t showing up, but I found it on another blog:
Ingredients
1 head cauliflower, cored
Olive oil, for cooking
Salt and freshly ground black pepper
2 shallots, finely minced
1 cup sliced mushrooms (optional)
1/3 cup dry white wine
3 tablespoons fresh lemon juice
1 to 2 tablespoons capers
4 paper-thin slices lemon
1/4 cup minced fresh parsley
2 teaspoons chilled vegan butter, optional
Directions
Preheat the oven to 425 degrees F. Place the cauliflower on a cutting board, cored side down and cut it into 1/2-inch slices, as if you were cutting a loaf of bread.
Arrange the cauliflower slices on a lightly oiled baking pan (you may need more than one) and season with salt and pepper to taste. Drizzle with a little olive oil and roast until tender and nicely browned, about 30 minutes, turning once with a large metal spatula about halfway through. While the cauliflower is roasting, make the sauce.
Heat 2 teaspoons of oil in a skillet over medium heat. Add the shallot and sauté for 3 minutes, then stir in the mushrooms, if using, and cook 2 minutes longer. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley and lemon slices, then stir in the vegan butter, if using, stirring to melt it into the sauce.
To serve, arrange the cauliflower on plates and spoon the hot sauce on top. Serve hot.