Try out this new twist on a classic Italian dish – typically made with chicken or veal, this vegan version of piccata is made with delicious cauliflower.

With just a few ingredients including capers, lemon, white wine and shallots, this dish is easy and quick to make. This vegan cauliflower piccata is a delicious and healthy option for those looking to enjoy a plant-based diet without sacrificing flavour.

In addition to being a delicious dish, cauliflower offers several nutritional benefits including:

  • High in Fiber: This promotes digestive health and helps maintain a feeling of fullness, which can aid in weight loss.
  • Rich in Vitamins and Minerals: Cauliflower is an excellent source of vitamins C and K, folate, and other essential nutrients. Vitamin C is important for immune function, while vitamin K plays a key role in bone health.
  • Low in Calories: Only about 25 calories per cup, making it an excellent choice for those looking to lose or maintain weight.
  • Low in Carbohydrates: Suitable for low-carb diets, including keto.

Check out this recipe today!


  • 1 head cauliflower, cut into 1 inch slices
  • 2 tablespoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon vegan butter
  • 2 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoon capers
  • 1 lemon, half cut into thin slices, half for juice
  • 2 teaspoon cornstarch
  • 1 cup vegetable stock (240g)
  • ½ cup dry white wine (120g)


  1. Preheat over to 425 degrees F. On a baking tray, add the cauliflower pieces. Drizzle with oil and toss together. In a small bowl, combine all the spices. Sprinkle half over the cauliflower, flip and sprinkle the remaining seasoning on the other side. Bake for 20-25 minutes, flipping halfway through, or until the pieces are fork tender.
  2. In a skillet, over medium heat, add vegan butter and let melt. Add shallots and let softened for 2-3 minutes.  Add garlic and stir, cook for 30 seconds.  Add capers, lemon slices, and lemon juice.  Stir.
  3. Add cornstarch and stir together until powder remains. Add vegetable stock and wine, stir, scraping any fond off the bottom of the pan.  Let cook for 2-3 minutes or until it thickens. Add baked cauliflower pieces and spoon some of the sauce over top. Serve over pasta, rice, mashed potatoes, or by itself.

Recipe from Make it Dairy Free.