Cauliflower Piccata

• Vegan

• Produce

  • 1 Cauliflower crown, medium
  • 1 Parsley, fresh
  • 1 Shallot, large

• Condiments

  • 2 tbsp Capers
  • 3 tbsp Lemon juice
  • 3 tbsp Vegan butter

• Pasta & Grains

  • 1 Pasta, cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt
  • 1 Salt and pepper
  • 1/2 cup Whole wheat or all-purpose flour

• Oils & Vinegars

  • 1/4 cup Olive oil

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on connoisseurusveg.com

Description

Ingredients

• 1 medium cauliflower crown
• 1/2 cup whole wheat or all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• about 1/4 cup olive oil
• 3 tbsp. vegan butter
• 1 large shallot, minced
• 1/4 cup dry white wine
• 3 tbsp. lemon juice
• 2 tbsp. capers
• salt and pepper to taste
• cooked pasta of choice
• fresh parsley

Directions

• Rinse cauliflower and remove outer leaves. Trim the stem so its about level with the bottom of the crown. Set the crown on a cutting board, stem side down, and slice in half, making a cut straight down the center. Continue making parallel cuts, about 3/4 inch apart, to cut the cauliflower into about 6 slabs.
• Stir flour, salt and pepper together in a shallow dish.
• Coat the bottom of a large nonstick skillet generously with oil and place over medium heat. Take one of your cauliflower slabs and dredge each side in the flour mixture. If you have a tough time getting it to stick, try brushing the surface of the cauliflower with a bit of non-dairy milk or water. Place the coated cauliflower slab into the skillet. Repeat for remaining slabs, arranging in a single layer in the skillet and avoiding overcrowding. Cook them in batches if they dont all fit nicely, adding oil to the skillet as needed.
• Cook cauliflower slabs for about 5 minutes, gently flip and cook five minutes more on opposite side, until theyre just tender. Handle them carefully, as the coating is rather fragile. Remove from skillet and transfer to a paper towel-lined plate.
• Place vegan butter into skillet. When butter is melted, add shallot. Lower heat and cook for 5 minutes. Add wine, lemon juice and capers to skillet. Raise heat back up to medium and bring to a simmer. Allow to cook until reduced by half, about 5 minutes. Taste-test and season the sauce with salt and pepper to taste.
• Return cauliflower to skillet, and allow to cook just another minute or so, so it tenderizes a bit more and the coating sucks up some of the sauce.
• Divide pasta onto plates and top with cauliflower. Sprinkle with parsley and serve.