Extra Creamy Cauliflower Piccata with Garlic Mashed Potatoes
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Recipe Intro From justincooksgood
This Cauliflower Piccata is a rich, satisfying, and surprisingly meaty plant-based take on the classic Italian dish. Pan-seared cauliflower steaks are coated in a bright, tangy lemon-caper sauce made extra creamy with cashew cream. Served over fluffy garlic mashed potatoes, this dish is perfect for a cozy night in or an elegant dinner party.
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Recipe Card
ingredients
For the Cauliflower:
- 1 large head cut into steaks cauliflower
- Pinch of kosher salt (both sides)
- to taste Freshly ground black pepper
- 2 tablespoons olive oil
- 1 to 2 tablespoons coconut aminos
ingredients
For the Piccata Sauce:
- 2 tablespoons vegan butter
- 1 cup vegetable stock
- 2 tablespoons capers + 1 tablespoon brine
- 1/2 cup adjusted for desired creaminess cashew cream
- Juice of 1 lemon
- to taste Kosher salt
- to taste Freshly ground black pepper
ingredients
For Garnish:
- Thinly sliced lemon
- chopped Fresh parsley
Method
Step 1
Prepare the Cauliflower: Slice the cauliflower into thick steaks (about 1 inch thick). Season both sides with a pinch of salt and black pepper.
Step 2
Heat olive oil in a skillet over medium heat. Sear the cauliflower steaks for 3-4 minutes per side until golden brown and tender.
Step 3
In the last minute of cooking, drizzle coconut aminos over the cauliflower, allowing it to caramelize slightly. Remove from the skillet and set aside.
Step 4
Make the Piccata Sauce: In the same skillet, melt vegan butter over medium heat. Add vegan chicken broth, capers, and caper brine. Simmer for 2 minutes.
Step 5
Stir in cashew cream and lemon juice, whisking until smooth and creamy. Season with salt and pepper to taste. Simmer until the sauce thickens, about 3-4 minutes.
Step 6
Assemble and Serve: Plate the cauliflower steaks over a bed of garlic mashed potatoes.
Step 7
Spoon the creamy piccata sauce generously over the cauliflower.
Step 8
Garnish with thinly sliced lemon and fresh parsley. Serve warm and enjoy!