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Cauliflower Piccata with Lemon Caper Butter Sauce & Roasted Zucchini
2 Serving Dinner

Cauliflower Piccata

with Lemon Caper Butter Sauce & Roasted Zucchini

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
490
FAT
10g
CARBOHYDRATES
85g
PROTEIN
19g

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INGREDIENTS

  1. ¾ cup white quinoa
  2. 1 head cauliflower
  3. 2 garlic cloves
  4. 1 zucchini
  5. 2 lemons
  6. ¼ oz fresh parsley
  7. ¼ cup cornstarch
  8. 1 tbsp vegan butter
  9. 2 tbsp capers
  10. 1 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Parchment paper or foil, Baking sheet, Large nonstick skillet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
490
FAT
10g
CARBOHYDRATES
85g
PROTEIN
19g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 450°F. Add quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

2
Prepare the produce

Remove cauliflower leaves and cut 1 inch off the stem. Carefully cut cauliflower into 4 “steaks,” each about 1 inch thick. Peel and mince the garlic. Cut zucchini into planks, and slice planks into 2 inch sticks. Zest, halve and juice the lemons. Roughly chop the parsley.

3
Prepare the cauliflower steaks

In a medium bowl, combine cornstarch, 1 tsp salt, and a pinch of black pepper and whisk until combined. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Lightly coat cauliflower steaks with cornstarch mixture, brush off any excess, and place steaks in the skillet. Cook until golden brown, 5 to 6 minutes per side. TIPS: You will use this skillet in a later step; you don’t need to wash it between uses. If cauliflower steaks are sticking to the pan, or if they’re not browning, add a little more olive oil to the pan.

4
Roast the vegetables

Line a baking sheet with foil or parchment paper and position oven rack in the middle of the oven. Add zucchini sticks and 1 tsp olive oil to one side of the baking sheet, and toss. Add cauliflower steaks to the other side of the baking sheet. Roast vegetables until zucchini is soft and golden brown at the edges, 8 to 10 minutes.

5
Make the piccata sauce

Heat the large nonstick skillet over low heat. Add lemon zest, lemon juice, minced garlic, butter, capers, and ¼ cup water and bring to a simmer. Whisk the lemon caper butter sauce and turn off the heat. Add chopped parsley. Sprinkle with salt and pepper.

6
Serve

Divide the quinoa between plates. Top with cauliflower piccata, roasted zucchini and lemon caper butter sauce. Enjoy!

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