Recipe courtesy of Alex Caspero

Cauliflower Piccata

This cauliflower piccata is a vegetarian showstopper, a beautiful main dish perfect for holidays yet easy enough to enjoy for weeknight dinners. Roasted cauliflower steaks are cooked in a delicious sauce of butter, wine, parsley, lemons and capers. To me, the pairing of bright lemon and briny capers is almost magical; spooning it over tender cauliflower finished with a generous serving of parsley is an easy way to maximize vegetable intake.
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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 2 servings
  • Nutrition Info
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Nonstick olive oil cooking spray

1 head cauliflower

2 teaspoons olive oil

Kosher salt and freshly ground black pepper 

3 tablespoons unsalted butter

2 small shallots, finely chopped

1/4 cup dry white wine

1/2 cup vegetable stock

1/4 cup lemon juice 

2 tablespoons capers, drained

1/4 cup chopped fresh parsley


  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and lightly spray with olive oil cooking spray.
  2. Remove the outer leaves and bottom portion of the stem from the cauliflower, then slice into 1-inch slabs. Depending on the size of the head, you will have 3 to 4 steak slabs and the rest will be florets. (You'll roast those along with the slabs.) 
  3. Place the cauliflower on the prepared baking sheet, drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the edges are crisp and slightly browned, 15 to 20 minutes. 
  4. Meanwhile, melt the butter in a large pan over medium heat. Add the shallots and cook until crispy, 4 to 5 minutes. Add in the wine and cook for another 3 to 4 minutes, scraping up any bits of crispy shallots stuck to the bottom of the pan. Add in the vegetable stock, lemon juice and capers and cook until slightly thickened, another 2 to 3 minutes. 
  5. Remove the cauliflower from the oven, divide between 2 plates and top with sauce. Garnish with parsley and serve.
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