B V (Before Vegan) Chicken Piccata was my all time favorite dish. Recently I came across a recipe for Cauliflower Piccata and I thought it was the cleverest idea ever, then the internet seemed to be brimming with cauliflower piccata recipes so I thought it was time to make my own. Here it is. I’m thrilled because it’s absolutely fabulous having all the wonderful piccata flavors with succulent cauliflower standing in for the chicken, I promise you won’t miss the meat. With a little creativity almost anything can be deliciously “veganized.”
I’m not claiming this is the healthiest dish in the world as I wasn’t shy in my use of olive oil, vegan butter and white wine but for entertaining or a night when you just need a little something extra, look no further.
I made this a couple of times in different ways, the first time I sliced the cauliflower into thick wedges and steamed them, dredged them in seasoned flour, then gently sauteed them. The second time I omitted the steaming step and simply brushed the wedges with olive oil before gently dredging in flour and sauteing which saved time, washing up and worked just fine.
After the initial dredge and saute, the cauliflower is poached in lemon juice and white wine (Heaven). I like to add some extra lemon zest, fresh herbs and capers to the mix.
Once tender, I removed the cauliflower to a warmed serving plate, finished off the sauce then poured it over the tender cauliflower and added a few more herbs and lemon zest just to add an extra lift.Print
Cauliflower served in a luscious lemony sauce.
1 whole head of cauliflower, green leaves and lower portion of the stem removed and cut into 1 inch thick wedges (don’t worry if it falls apart a bit).
2 oz spelt wholewheat flour (or all purpose if you prefer)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 tablespoons vegan butter (I used Earth’s Balance)
1 tablespoon olive oil
2 cloves garlic, minced
Zest and juice of 2 lemons
1 tablespoon fresh parsley
1 – 1 1/2 cup dry white wine
1 tablespoon capers
1 heaped teaspoon cornstarch
1 tablespoon vegan butter
1–2 tablespoons vegetable stock (optional)
1 tablespoon vegan butter
Fresh parsley and lemon zest to garnish
On a large plate mix the flour, salt and pepper.
Heat the butter and tablespoon of olive oil in a large saute pan until hot and bubbly.
Brush the cauliflower wedges with olive oil. Carefully press the cauliflower into the flour mixture on both sides and place the cauliflower wedges in the hot pan. Allow to cook for a few minutes so a beautiful golden crust forms, very gently turn the wedges over to brown the other side.
When all the cauliflower is browned, add garlic, zest and juice of the 2 lemons, 1 cup of the wine, the fresh parsley and capers, the pan will bubble and hiss furiously. Allow to bubble away then turn down to a gentle simmer. Place a top on the pan and let the cauliflower poach in the wine until tender. If there’s not enough liquid add another half cup of wine.
When the cauliflower is tender gently remove it to a warm serving plate and cover with foil.
In a small bowl mix together the tablespoon of butter and heaped teaspoon of cornstarch into a paste. Add a tablespoon of the wine sauce and mix well, pour this back into the sauce, stir well and allow to simmer until the cornstarch mixture thickens the sauce. If it’s too thick for your liking you could add a tablespoon or so of vegetable stock.
Add the final tablespoon of vegan butter to the sauce and swirl – don’t beat – until it melts.
Pour the sauce over the cauliflower, sprinkle over a little more fresh chopped parsley and lemon zest and serve.