This Complete Roasted Cauliflower with Piccata Sauce options tender, golden cauliflower that’s steamed, then roasted, and served with a super-flavorful lemon-caper gravy. It’s an important, straightforward predominant for weeknights, but spectacular sufficient to serve at vacation celebrations.
Elevate your weeknight meals and dinner events with this entire roasted cauliflower recipe. It solely takes half-hour to make a shocking, flavor-packed predominant dish everybody can be speaking about nicely previous the dinner dialog.
The method begins with a complete cauliflower head that’s steamed, then brushed with a mix of smoked paprika, garlic powder, thyme, turmeric, and salt, earlier than being roasted within the oven till golden brown. As soon as roasted, the aromatic cauliflower is paired with a tangy, silky piccata sauce that options zesty lemon, capers, and caramelized onions. The intense gravy-like sauce completely enhances the tender roasted cauliflower, delivering a gourmet-style dish that’s extremely straightforward to make!
For simpler, elevated predominant dish recipes, strive my Vegan Fennel Paella, Mushroom Wellington, and Vegan Creamy Pasta with Seared Mushroom Scallops.
Substances
Cauliflower: Select a medium entire cauliflower, about 2 kilos in weight. Search for a agency head with tightly packed florets and no browning. This measurement cooks evenly and matches nicely in most pans.
Seasonings: Dried Thyme provides an earthy, fragrant word to the roasted entire cauliflower. Oregano can be utilized in its place. Smoked paprika enhances the cauliflower’s shade and infuses a delicate smoky taste. Garlic powder offers a fair layer of nutty garlic taste, and turmeric powder provides a light and earthy heat to the roasted cauliflower head. Omit if desired, however I like to recommend it for a stupendous golden end.
Additional Virgin Olive Oil: Used for brushing the cauliflower and sautéing the onions. Select a high-quality olive oil for the very best taste, or use avocado oil for a extra impartial style.
Yellow Onion or Leek: Onions caramelize when sautéed, including scrumptious depth to the piccata sauce. Or use leeks for a milder, barely candy end.
All-Function Flour: Thickens the piccata sauce. Use equal quantities of an all-purpose gluten-free flour to go well with dietary wants.
Dry White Wine: Pinot Grigio, Sauvignon Blanc, or Chardonnay works nicely for the sauce, including acidity and complexity. Should you don’t have wine, you should utilize extra vegetable broth.
Vegetable Broth: Use a high-quality store-bought broth or water plus Higher Than Bouillon vegetable for the richest taste.
Lemon Juice: Contemporary lemon juice is important to offer the piccata sauce a shiny, signature tanginess.
Black Pepper: Freshly floor black pepper provides heat and balances the lemon’s acidity within the sauce.
Contemporary Parsley: Provides a pop of shade and freshness as a garnish when serving the entire baked cauliflower.
Recipe Variations
Customise your entire roasted cauliflower with these non-compulsory taste variations:
- Herb-Crusted: Add 1 tablespoon of finely chopped contemporary rosemary, thyme, or sage to the spice combine for an herby, holiday-inspired outer crust.
- Creamy Piccata Sauce: Stir in 2-3 tablespoons of coconut cream or cashew cream on the finish of simmering the sauce to create an additional velvety texture.
- Additional Zesty: Add the zest of half a lemon to the sauce, or serve the baked entire cauliflower with lemon wedges for an additional citrusy punch.
- Mushroom Piccata Sauce: Sauté as much as 1 cup sliced cremini mushrooms with the onions for a deeper umami and a extra strong, “meaty” sauce.
- Spicy Piccata: Add ½ teaspoon crushed purple pepper flakes to the sauce for a delicate kick that balances the lemony tang.
Serving Solutions
Complete roasted cauliflower recipes make a shocking and scrumptious plant-based predominant dish, whether or not you wish to elevate your weeknight dinners or impress vacation company. Serve along with your favourite sides, like a few of my favorites under:
How one can Make Complete Roasted Cauliflower Piccata
Whether or not you’re a newbie or an skilled prepare dinner, this roasted entire cauliflower recipe is simple to make. Right here’s how:
- Steam the Cauliflower. Place the trimmed cauliflower in a steamer basket in a big pot, cowl, and steam on medium-high warmth for about 10-Quarter-hour, or till it may be simply pierced with a knife.
- Cool the Cauliflower. Take away the pot from the warmth and take off the lid. Permit the cauliflower to chill for about 5 minutes or till secure to deal with. Preheat the oven to 375°F.
- Season the Cauliflower. Switch the cooled cauliflower to a baking dish or a cast-iron skillet. In a small bowl, mix the salt, thyme, paprika, garlic powder, turmeric, and olive oil. Brush the combination onto the cauliflower, utilizing your palms or a pastry brush to coat its whole floor.
- Roast the Cauliflower. Roast within the oven at 375°F for about half-hour till golden and tender.
- Sauté the Onions. In a separate skillet whereas the cauliflower roasts, prepare dinner the onions in olive oil and a pinch of salt over medium warmth for about 8 minutes, or till softened and evenly caramelized.
- Add the Flour. Sprinkle the flour over the onions, and stir. Toast the flour within the pan for about 3 minutes, till it’s evenly browned.
- Construct the Piccata Sauce. Add the white wine to the pan. Utilizing your spoon or a spatula, deglaze the pan by scraping the underside to launch any caught bits. Stir within the vegetable broth, lemon juice, capers, and black pepper.
- Thicken the Sauce. Carry the combination to a simmer and prepare dinner for 10 minutes, till the piccata sauce is thickened and shiny. Take away from the warmth. Season to style with extra lemon juice and salt.
- Serve. Pour the piccata sauce onto a serving platter and place the baked cauliflower head on prime. Garnish with contemporary chopped parsley and freshly floor black pepper, and serve scorching with lemon wedges on the aspect.
Jenné’s Recipe Suggestions
- Correctly put together the cauliflower. Earlier than steaming, take away the outer leaves from the cauliflower and trim the bottom so the top sits stably and flat. Rinse beneath chilly working water to take away any filth or particles.
- Steam earlier than roasting. Par-cooking the cauliflower ensures it roasts evenly with out drying out within the oven.
- Generously season the cauliflower. Use your palms or a pastry brush to work the seasoning combination into each nook and cranny of the cauliflower head. This offers a fair, scrumptious taste in each chunk.
- Toast the flour. Don’t skip toasting the flour within the pan for a couple of minutes earlier than including the remaining piccata sauce substances. This prevents a uncooked flour style and creates a smoother, extra flavorful sauce.
- Don’t rush the simmer. Permit the sauce to scale back for the complete 10 minutes to thicken correctly. It’s well worth the wait!
- Style and modify. As soon as the sauce is ready, modify with extra lemon juice, pepper, or salt to fit your style choice.
- Slice in wedges to serve. Use a big, sturdy knife to chop straight down by way of the roasted entire cauliflower core into 4-6 wedges, such as you would a pie. Maintaining the core intact helps every serving keep collectively. Spoon sauce onto every plated serving.
Storage Instructions
- Refrigerating: Retailer leftover baked entire cauliflower in an hermetic container, separate from the sauce, for as much as 3 days. I don’t advocate freezing entire cauliflower recipes.
- Reheating: Reheat the cauliflower within the oven at 350ºF for 10-12 minutes. Heat the sauce in a saucepan over low warmth till warmed by way of, including a splash of broth if wanted to loosen the feel.
Often Requested Questions
Sure. For an alcohol-free model, change the wine with 1 further cup of broth and 1-2 tablespoons of lemon juice.
It ought to pierce simply with a fork and be golden on the surface. If it’s nonetheless agency, roast for an extra 5-10 minutes.
This recipe is finest ready and served contemporary, however you possibly can steam and season the cauliflower as much as someday prematurely, and retailer it within the fridge in an hermetic container. Then roast simply earlier than serving for the very best texture. Equally, the sauce is finest served freshly made. But when wanted, put together it as much as someday forward, then retailer it within the fridge in an hermetic container. Reheat simply earlier than serving.
Extra Vegetable Entree Recipes
- 1 medium entire cauliflower, about 2lb
- 1 ½ tsp sea salt, plus extra to style
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp turmeric powder
- 3 tbsp additional virgin olive oil
- 1/2 yellow onion, sliced; or 1/2 leek
- 2 tbsp all-purpose flour , or 1-to-1 gluten-free flour
- 1 cup dry white wine, akin to pinot grigio, chardonnay, or sauvignon blanc
- 1 cup vegetable inventory or broth, OR 1 cup water + 2 tsp Higher than Bouillon vegetable paste
- 1 entire lemon, juiced, or about 1/4 cup lemon juice
- 1/4 cup capers, drained
- 1 tsp freshly floor black pepper
- 1/4 cup contemporary chopped parsley
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Take away the outer leaves from the cauliflower and trim the bottom so the top sits flat and steady.
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Place a big steaming basket in a big pot. Carry the water to a boil over excessive warmth. Place the cauliflower within the steam basket, cowl the pot, and steam over medium-high warmth for 10-Quarter-hour, or till the cauliflower is well pierced with a paring knife.
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Take away the pot from the warmth and take away the lid. Permit the cauliflower to chill for about 5 minutes or till it’s secure to deal with. Whereas the cauliflower cools, preheat the oven to 375°F.
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As soon as secure to deal with, switch the cooled cauliflower to a baking dish or a cast-iron skillet.
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In a small bowl, mix the salt, thyme, paprika, garlic powder, turmeric, and a couple of tablespoons of olive oil. Brush the combination onto the cauliflower, utilizing your palms or a pastry brush to coat its whole floor.
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Roast the cauliflower for half-hour, or till golden and fork-tender.
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Whereas the cauliflower roasts, heat the remaining tablespoon of oil in a skillet or saucepan on medium warmth. Add the onions and a pinch of salt. Sauté till the onions are tender and starting to caramelize: about 8 minutes.
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Sprinkle the flour over the onions, and stir. Toast the flour within the pan for about 3 minutes, till it’s evenly browned.
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Pour the white wine into the pan. Utilizing your spoon or a spatula, deglaze the pan by scraping the underside to launch any caught bits.
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Stir within the vegetable broth, lemon juice, capers, and black pepper. Carry the combination to a simmer and prepare dinner for 10 minutes, till the piccata sauce is easy and thickened. Take away from the warmth. Season to style with extra lemon juice and salt.
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Pour the piccata sauce onto a serving platter and place the roasted cauliflower on prime. Garnish with contemporary chopped parsley and freshly floor black pepper, and serve with lemon wedges to squeeze.
- Refrigerating: Retailer leftover baked entire cauliflower in an hermetic container, separate from the sauce, for as much as 3 days. I don’t advocate freezing it. Reheating: Reheat the cauliflower within the oven at 350ºF for 10-12 minutes. Heat the sauce in a saucepan over low warmth till warmed by way of, including a splash of broth if wanted to loosen it.
Recipe Professional-Suggestions
- Correctly put together the cauliflower. Earlier than steaming, take away the outer leaves from the cauliflower and trim the bottom so the top sits stably and flat. Rinse beneath chilly working water to take away any filth or particles.
- Steam earlier than roasting. Par-cooking the cauliflower ensures it roasts evenly with out drying out within the oven.
- Generously season the cauliflower. Use your palms or a pastry brush to work the seasoning combination into each nook and cranny of the cauliflower head. This offers a fair, scrumptious taste in each chunk.
- Toast the flour. Don’t skip toasting the flour within the pan for a couple of minutes earlier than including the remaining piccata sauce substances. This prevents a uncooked flour style and creates a smoother, extra flavorful sauce.
- Don’t rush the simmer. Permit the sauce to scale back for the complete 10 minutes to thicken correctly. It’s well worth the wait!
- Style and modify. As soon as the sauce is ready, modify with extra lemon juice, pepper, or salt to fit your style choice.
- Slice in wedges to serve. Use a big, sturdy knife to chop straight down by way of the roasted entire cauliflower core into 4-6 wedges, such as you would a pie. Maintaining the core intact helps every serving keep collectively. Spoon sauce onto every plated serving.
Energy: 115kcal | Carbohydrates: 5g | Protein: 1g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Sodium: 943mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
