(MetroNews Service) Cauliflower Piccata brings all the zesty, lemon‑capers‑and‑white‑wine goodness of the classic Italian dish—just in a lighter, veggie‑forward way. Roasted cauliflower steaks soak up a vibrant pan sauce of shallots, mushrooms, and fresh herbs, making this a satisfying, elegant meal that feels both comforting and fresh.

Recipe courtesy of One Green Planet

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Cauliflower Picatta

Serves 4

• 1 head of cauliflower, cored
•  Olive oil for cooking
•  Salt and freshly ground black pepper
• 2 shallots, finely minced
• 1 cup sliced mushrooms
• 1/3 cup dry white wine
• 3 tablespoons fresh lemon juice
• 1 to 2 tablespoons capers
• 4 paper-thin slices of lemon
• 1/4 cup minced fresh parsley
• 2 teaspoons chilled vegan butter (optional)

1. Preheat the oven to 425°F. Place the cauliflower on a cutting board, cored side down, and cut it into 1/2-inch slices, as if you were cutting a loaf of bread.

2. Arrange the cauliflower slices on a lightly oiled baking pan (you may need more than one) and season with salt and pepper to taste. Drizzle with a little olive oil and roast until tender and nicely browned, about 30 minutes, turning once with a large metal spatula about halfway through. While the cauliflower is roasting, make the sauce.

3. Heat 2 tablespoons of oil in a skillet over medium heat. Add the shallot and saute for 3 minutes, then stir in the mushrooms, if using, and cook 2 minutes longer. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley and lemon slices, then stir in the vegan butter, if using, stirring to melt in the sauce.

4. To serve, arrange the cauliflower on plates and spoon the hot sauce on top. Serve hot.