Best 4 Roasted Cauliflower Piccata Recipes

Roasted cauliflower piccata is a delectable dish that combines the savory flavors of lemon, capers, and butter with the tender-crisp texture of roasted cauliflower. This vegetarian take on the classic Italian dish is a delightful main course or side dish that is sure to impress your taste buds. With its colorful presentation and easy-to-follow steps, roasted cauliflower piccata is a culinary adventure you won't want to miss.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER PICCATA

Cauliflower Piccata image

This cauliflower piccata is a vegetarian showstopper, a beautiful main dish perfect for holidays yet easy enough to enjoy for weeknight dinners. Roasted cauliflower steaks are cooked in a delicious sauce of butter, wine, parsley, lemons and capers. To me, the pairing of bright lemon and briny capers is almost magical; spooning it over tender cauliflower finished with a generous serving of parsley is an easy way to maximize vegetable intake.

Provided by Food Network

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 11

Ingredients

Nonstick olive oil cooking spray
1 head cauliflower
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 small shallots, finely chopped
1/4 cup dry white wine
1/2 cup vegetable stock
1/4 cup lemon juice
2 tablespoons capers, drained
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and lightly spray with olive oil cooking spray.
Remove the outer leaves and bottom portion of the stem from the cauliflower, then slice into 1-inch slabs. Depending on the size of the head, you will have 3 to 4 steak slabs and the rest will be florets. (You'll roast those along with the slabs.)
Place the cauliflower on the prepared baking sheet, drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the edges are crisp and slightly browned, 15 to 20 minutes.
Meanwhile, melt the butter in a large pan over medium heat. Add the shallots and cook until crispy, 4 to 5 minutes. Add in the wine and cook for another 3 to 4 minutes, scraping up any bits of crispy shallots stuck to the bottom of the pan. Add in the vegetable stock, lemon juice and capers and cook until slightly thickened, another 2 to 3 minutes.
Remove the cauliflower from the oven, divide between 2 plates and top with sauce. Garnish with parsley and serve.

Nutrition Facts : Calories 300, Fat 24 grams, Cholesterol 48 milligrams, Sodium 700 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 6.5 grams

ROASTED CAULIFLOWER "PICCATA"

Roasted Cauliflower

With chicken piccata being my husband's favorite main dish and roasted cauliflower being his favorite side dish, I decided to combine the two for a side that can be paired with any grilled or baked meat.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Cauliflower

Time 35m

Yield 2

Number Of Ingredients 11

Ingredients

1 large head cauliflower
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup chicken broth
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon cornstarch
1 tablespoon salted butter
2 teaspoons capers
1 teaspoon chopped fresh parsley

Steps:

Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Reserve remaining cauliflower for a later use. Brush both sides of the cauliflower steaks with olive oil. Season with salt and pepper.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with aluminum foil and place cauliflower steaks on the sheet.
Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.
Meanwhile, whisk chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter, capers, and cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.
Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 26.3 g, Cholesterol 16.3 mg, Fat 19.8 g, Fiber 10.7 g, Protein 8.7 g, SaturatedFat 5.6 g, Sodium 862.4 mg, Sugar 10.7 g

OVEN-ROASTED CAULIFLOWER

Oven-Roasted Cauliflower image

This delicious side dish roasts fresh cauliflower with garlic and lemon juice before a finish of Parmesan cheese delivers tasty vegetables to your table.

Provided by Cherry Baumgartner

Categories Side Dish

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

1 head (about 2 1/4 pound) cauliflower, trimmed and cut into florets
3 large cloves garlic, thinly sliced
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Mix cauliflower florets and garlic in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture; season with salt and pepper. Toss cauliflower mixture to coat and spread into an even layer onto a jelly roll pan.
Roast in preheated oven for about 15 minutes, turn the cauliflower, and continue roasting until soft, about 10 minute more. Sprinkle Parmesan cheese over the cauliflower to serve.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 6.5 g, Cholesterol 1.5 mg, Fat 9.6 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 248.7 mg, Sugar 2.5 g

ROASTED CAULIFLOWER

Roasted Cauliflower image

Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.

Provided by Amanda Hesser

Categories easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
Extra virgin olive oil, to coat
Sea salt
Coarsely ground black pepper

Steps:

Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams

Tips:

To save time, use pre-cut cauliflower florets.
For a crispy crust, roast the cauliflower at a high temperature.
If you don't have capers, you can substitute chopped olives or sun-dried tomatoes.
Add some red pepper flakes to the sauce for a little spice.
Serve the roasted cauliflower piccata over pasta, rice, or quinoa.

Conclusion:

Roasted cauliflower piccata is a delicious and healthy dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber. The best part is that it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give roasted cauliflower piccata a try!