• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Entrees / Cauliflower Piccata

    LAST UPDATED: January 25, 2022 • FIRST PUBLISHED: August 1, 2016

    Cauliflower Piccata

    Jump to Recipe Print Recipe

    Tender pan-fried cauliflower steaks are drenched in a luxurious vegan lemon-butter sauce, and served over pasta with capers and fresh parsley to make this mouthwatering cauliflower piccata.

    Cauliflower Piccata

    I've mentioned a few times that I worked in quite a few food establishments when I was younger. I realized recently that I've been looking to those old food service jobs for recipe inspiration. It works really well because most of those places were so not vegan friendly, and the more un-vegan a dish, the more fun I can have veganizing it. Also, everybody always seems really pleased when a vegan version of an old favorite is offered up.

    Interestingly, I'm pretty sure that not a single one of those places I worked at had any version of cauliflower anything on the menu. Like, not even as the vegetable du jour. Not that none of these restaurants had good veggie side dishes (I know they did because most of the time those were the only things on the menu I could eat), but cauliflower wasn't really cool back then and I'm sure most people probably would've turned my nose up at cauliflower anything. Hey, I probably would've too.

    Cauliflower Piccata

    The cauliflower in this dish is what I'd describe as melt-in-your mouth tender. I'm sure it would have won over any of those restaurant patrons, years ago, if we could've gotten anyone to order it. This cauliflower piccata is also a tad richer than my typical cauliflower dish. My personal philosophy: when you're making a main course of a vegetable, it's okay to indulge in a little bit of vegan butter once in a while. And olive oil. It was so worth it.

    Cauliflower Piccata

    However, I'll say one thing: this past weekend I remade this old cauliflower steak recipe (new photos coming soon) and it occurred to me that that cooking method might work. It won't be as decadent, and you might need to add a dash of flour to the sauce, but it should be effective at cutting down on the amount of flour and olive oil. If anyone gives that version a try, I'd love to hear how it works out.

    Cauliflower Piccata
    Cauliflower Piccata
    5 from 1 vote
    Print

    Cauliflower Piccata

    Tender pan-fried cauliflower steaks are drenched in a luxurious vegan lemon-butter sauce, and served over pasta with capers and fresh parsley to make this mouthwatering cauliflower piccata.
    Course Entree
    Cuisine American, Italian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 300 kcal
    Author Alissa

    Ingredients

    • 1 medium cauliflower crown
    • ½ cup whole wheat or all-purpose flour
    • ¼ tsp. salt
    • ¼ tsp. black pepper
    • about ¼ cup olive oil
    • 3 tbsp. vegan butter
    • 1 large shallot minced
    • ¼ cup dry white wine
    • 3 tbsp. lemon juice
    • 2 tbsp. capers
    • salt and pepper to taste

    For Serving

    • cooked pasta of choice
    • fresh parsley

    Instructions

    1. Rinse cauliflower and remove outer leaves. Trim the stem so it's about level with the bottom of the crown. Set the crown on a cutting board, stem side down, and slice in half, making a cut straight down the center. Continue making parallel cuts, about ¾ inch apart, to cut the cauliflower into about 6 slabs.
    2. Stir flour, salt and pepper together in a shallow dish.
    3. Coat the bottom of a large nonstick skillet generously with oil and place over medium heat. Take one of your cauliflower slabs and dredge each side in the flour mixture. If you have a tough time getting it to stick, try brushing the surface of the cauliflower with a bit of non-dairy milk or water. Place the coated cauliflower slab into the skillet. Repeat for remaining slabs, arranging in a single layer in the skillet and avoiding overcrowding. Cook them in batches if they don't all fit nicely, adding oil to the skillet as needed.
    4. Cook cauliflower slabs for about 5 minutes, gently flip and cook five minutes more on opposite side, until they're just tender. Handle them carefully, as the coating is rather fragile. Remove from skillet and transfer to a paper towel-lined plate.
    5. Place vegan butter into skillet. When butter is melted, add shallot. Lower heat and cook for 5 minutes. Add wine, lemon juice and capers to skillet. Raise heat back up to medium and bring to a simmer. Allow to cook until reduced by half, about 5 minutes. Taste-test and season the sauce with salt and pepper to taste.
    6. Return cauliflower to skillet, and allow to cook just another minute or so, so it tenderizes a bit more and the coating sucks up some of the sauce.
    7. Divide pasta onto plates and top with cauliflower. Sprinkle with parsley and serve.

    Recipe Notes

    Nutrition information does not include pasta.

    Nutrition Facts
    Cauliflower Piccata
    Amount Per Serving
    Calories 300 Calories from Fat 194
    % Daily Value*
    Fat 21.6g33%
    Saturated Fat 3.3g17%
    Sodium 422mg18%
    Potassium 522mg15%
    Carbohydrates 22.3g7%
    Fiber 4.9g20%
    Sugar 3.9g4%
    Protein 5g10%
    Calcium 30mg3%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Chipotle Lentil Stuffed Sweet Potatoes
    Creamy Polenta Ratatouille Bowls with Savory Baked Tofu »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Andrea says

      August 01, 2016 at 11:24 am

      Could you use chickpea flour?

      Reply
      • Alissa Saenz says

        August 04, 2016 at 8:40 pm

        I can't be totally sure, as I haven't tried myself, but my instinct tells me yes. Please let me know how it works out if you try!

        Reply
    2. Chelsey @ Chelsey Crafts says

      August 02, 2016 at 7:37 pm

      I used to hate cauliflower as a child but now I can't get enough of it! I haven't experimented much with it because I'm not used to using it so this recipe is perfect. And I love any traditional recipe that has been veganised!

      Reply
      • Alissa Saenz says

        August 04, 2016 at 8:42 pm

        Cauliflower was my least favorite too! Once I started trying new things with it as an adult it quickly became a favorite though. I hope you get to try this out, and enjoy. :)

        Reply
    3. fiona says

      July 17, 2019 at 2:02 am

      it's absolutely delicious flavor on point! i was not able to get very good slab cuts on the cauliflower, maybe that part takes practice. my second slice in the cauliflower fell apart. but anyway i love this vegetarian version of the classic dish :) :)

      Reply
      • Alissa Saenz says

        July 21, 2019 at 10:59 am

        I'm so glad you enjoyed it! A really sharp chef's knife helps with the cutting, and I find some cauliflowers are easier to cut than others. :)

        Reply
    4. Ashley Jackson says

      April 01, 2020 at 12:51 pm

      Looks amazing! Chicken picatta was one of my favorite dishes before I was vegan and I've been searching for a way to veganize it!What kind of vegan butter do you use? We only have vegan margarines in South Africa - could you recommend a substitute to replace vegan butter? Thank you!

      Reply
      • Alissa Saenz says

        April 02, 2020 at 9:01 am

        I used Earth Balance, but a dairy-free margarine should work just fine! You could also just use more olive oil to make the sauce. I hope you enjoy it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    560 shares
    • 347