Cauliflower Piccata

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

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)

Directions

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.

Nutrition

• Serving Size: 0.25 dish
• Calories: 192 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.03 g
• Sodium: 1020 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 4 g