Description
This vegetarian lemon cauliflower piccata is gluten free, dairy free, and packed with bright lemon flavor and capers. A fresh and easy spring dinner recipe.
Ingredients
Scale
- 2 tablespoons olive oil (divided in half)
- 1/2 teaspoon each salt and pepper, plus more for seasoning the sauce
- 1 head cauliflower, 1 inch slices
- 3 shallots, sliced thinly
- 4-6 garlic cloves, roughly chopped
- 1 tablespoon dried thyme
- 1 lemon, sliced
- 1/4 cup capers with 1 tablespoon of the liquid
- 1 8 oz. can full fat unsweetened coconut milk
- 1 small bunch fresh parsley, chopped
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Sprinkle both sides of the caulfilower steaks with salt and pepper. When the pan is hot, add the cauliflower to the pan. Let sit until the underside starts to brown – about 4-6 minutes.
- Carefully, flip the cauliflower steaks over and cook for 2 more minutes. Remove the cauliflower from the pan and let rest on a plate or platter.
- Add the remaining 1 tablespoon olive oil, shallots, garlic and dried thyme. Saute until the shallots are softened, about 2 minutes. Stir in the lemons and capers and cook for 1 minute.
- Turn the down to medium low and stir in the coconut milk and bring to a low simmer. Taste test and sprinkle in more salt and pepper, if needed. Add the cauliflower steaks back in and nestle them into the sauce. Spoon some of the sauce over the cauliflower. Cover the pan and cook for 4-6 minuntes. Remove the top and sprinkle with fresh parsley.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian