Cauliflower Piccata

Name: Cauliflower Piccata
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 head cauliflower, (cut into 1 inch slices); 2 tbsp olive oil; 1 tsp oregano; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp vegan butter; 2 shallots, (thinly sliced); 4 cloves garlic, (minced); 2 tbsp capers; 1 lemon, (half cut into thin slices, half for juice); 2 tsp cornstarch; 1 cup vegetable stock (240g); 1/2 cup dry white wine (120g)

Gluten Free

Italian

Vegan

4 servings

분량

5 minutes

활동 시간

30 minutes

총 시간

요리 시작

재료

1 head cauliflower, (cut into 1 inch slices)

2 tbsp olive oil

1 tsp oregano

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

2 tbsp vegan butter

2 shallots, (thinly sliced)

4 cloves garlic, (minced)

2 tbsp capers

1 lemon, (half cut into thin slices, half for juice)

2 tsp cornstarch

1 cup vegetable stock (240g)

1/2 cup dry white wine (120g)

방향

Preheat over to 425 degrees F. On a baking tray, add the cauliflower pieces. Drizzle with oil and toss together. In a small bowl, combine all the spices. Sprinkle half over the cauliflower, flip and sprinkle the remaining seasoning on the other side. Bake for 20-25 minutes, flipping halfway through, or until the pieces are fork tender.

In a skillet, over medium heat, add vegan butter and let melt. Add shallots and let softened for 2-3 minutes. Add garlic and stir, cook for 30 seconds. Add capers, lemon slices, and lemon juice. Stir.

Add cornstarch and stir together until powder remains. Add vegetable stock and wine, stir, scraping any fond off the bottom of the pan. Let cook for 2-3 minutes or until it thickens. Add baked cauliflower pieces and spoon some of the sauce over top. Serve over pasta, rice, mashed potatoes, or by itself.

영양 정보

1회 제공량

0.25 dish

칼로리

192 kcal

지방 전체

12 g

포화 지방

2 g

불포화 지방

9 g

트랜스 지방

0.03 g

콜레스테롤

나트륨

1020 mg

탄수화물 전체

15 g

식이섬유

4 g

총 당류

5 g

단백질

4 g