Roasted Cauliflower Piccata

This is certainly not a traditional Italian Piccata, although that was the inspiration. When I went vegan I discovered it was a little difficult to dine out at high-end restaurants, but I still wanted to eat elegant food so I decided to create my own. This dish would be a perfect way to impress your friends at a dinner party served with a bottle of crisp white wine.

What do you need?

  • 1 head of cauliflower
  • 1/2 lb pasta ( I used whole wheat)
  • almond milk (unsweetened, no flavor)
  • 2 tablespoons of flour
  • capers
  • sun-dried tomatoes
  • 1 tablespoon earth balance (vegan butter)
  • olive oil
  • italian seasoning
  • 4 minced garlic cloves
  • garlic powder
  • salt
  • pepper
  • flat leaf parsley for garnish
  • 1/2 cup of dry white wine ( I used sauvingon blanc)

What now?

First you will want to set your oven to 350 and season the head of cauliflower. Cut off the leaves on the bottom of the cauliflower and set the head in a shallow baking dish. Drizzle with olive oil, and season with salt, italian seasoning, and garlic powder. Don’t be shy with the italian seasoning and garlic powder. If you want a little extra zing you can drizzle some of the caper juice on the cauliflower as well. Once the oven is preheated you can put it in the oven for an hour give or take depending on the size of your head of cauliflower. Mine was huge so I cooked it for an hour and fifteen minutes. You’ll know it’s done when it’s easy to pierce, but is still a little crisp on the inside.

Now open up the bottle of white wine and pour yourself a glass because you’re cooking dinner and you deserve it.

After the cauliflower has been in the oven for 45 minutes you can start the sauce and begin boiling the pasta. When the oven timer goes off just turn the oven off and leave the cauliflower in there to keep it nice and warm.

To start the sauce, put the earth balance, flour, and minced garlic cloves into a sautee pan on low heat. The flour and earth balance will start to clump together. Don’t panic, that’s how it should look.

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Now it’s time to add the almond milk and stir. Add the almond milk little by little and stir the whole time.  Once you have a nice creamy consistency you will add the capers, sun dried tomatoes, salt, pepper, and white wine. Just a few pinches of salt will do since we are using capers which are like little salt pellets. Let this simmer on low for about 10 minutes. Keep stiring.  It’s up to you how many tomatoes and capers you use, but I used about 1/4 cup capers and 1/2 cup sun-dried tomatoes.

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Now all you have to do is boil your pasta of choice( the package will tell  you how long to boil), drain and drizzle with olive oil and italian seasoning. Make sure your pasta water is salted, that helps add flavor to the noddles. Chop up some parsley, pour some more wine, and plate up your deliciousness.

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I cut my cauliflower into steaks because I think it looks more elegant, but you could always just break off the florets and serve it that way!

Happy cooking and happier eating,

Sydney

 

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