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Cauliflower Piccata

Cauliflower Piccata

Vegetarian alternative to Chicken Piccata
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine Vegetarian
Servings 2 servings


Cauliflower Steaks

  • 1 whole Cauliflower Head
  • 1/2 cup Flour
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 TBSP. Nutritional Yeast
  • 1 tsp. Fresh Basil chopped
  • 1/2 tsp. Salt
  • 1/2 tsp. Fresh Cracked Pepper
  • 1/2 cup Almond Milk for dredging califlower

Lemon Caper Sauce

  • 4 TBSP. butter melted
  • 3 tsp. minced garlic
  • 2 TBSP. flour mixture (from above dredging mixture)
  • 1 cup Vegetable Broth
  • 1/2 cup Almond Milk
  • 2 TBSP. Fresh Squeezed Lemon Juice
  • 1/2 Lemon sliced
  • 1/4 cup Drained and rinsed Capers
  • salt and pepper to taste


  • Slice cauliflower head into 1 inch slices.
  • In large saucepan add cauliflower and enough water to cover cauliflower (about 1/2 inch).
  • Bring water to a boil and steam cauliflower until tender, but firm; about 3 minutes
  • Remove from pan to cool and drain water.
  • Mix flour and spices together in flat bowl or plate for dredging.
  • Place Almond milk in separate bowl and dredge cauliflower in milk, then in Flour mixture
  • Preheat large pan with olive or almond oil; about 1/2 inch on medium high heat.
  • Place cauliflower steaks in pan to fry on both sides until golden brown. Set aside
  • Melt butter in large pan on medium heat.
  • Add garlic and stir not to burn.
  • Add flour and stir to combine.
  • Slowly add vegetable broth a little at a time and stir until smooth.
  • Add Almond milk and combine.
  • Bring to a simmer adding lemon slices, capers, and lemon juice .
  • Simmer for a few minutes and turn off heat.
  • Place cauliflower steaks on a plate and drizzle sauce over each steak.
  • I served this with broccolini and drizzled some of the sauce on that as well. A great alternative to bearnaise sauce.
Keyword Cauliflower