Cauliflower Piccata

Cauliflower Piccata is my lighter, vegetarian take on the more traditional versions. Since the cauliflower steaks aren’t dredged in flour like typical piccata, it’s also naturally gluten-free. With this easy recipe, you’ll only spend about 5 minutes at the stovetop while the oven handles the rest, roasting the cauliflower steaks to tender, deeply caramelized perfection. I love how the silky lemon butter caper sauce drizzles over the top, making it both an elegant and convenient meal—perfect for a weeknight, yet special enough for any occasion.

Piccata recipes generally include meat (like veal, chicken or pork) that gets pounded flat, coated in flour, and seared on the stovetop. Here, I’ve swapped the protein for thinly sliced, roasted cauliflower steaks for a similar result. Though it strays from traditional Italian versions, this vegetarian piccata delivers the flavor and texture you’d expect from the classic dish.

“Marissa! I made this tonight, served with a side of spaghetti (in homemade tomato sauce from my summer garden). We both loved the piccata sauce with the cauliflower. Brilliant combination! Next time (and there will be a next time!) I think I’ll increase the sauce so there’s more to sop up. So good!

kim kautzer

Ingredients for Cauliflower Piccata

• Cauliflower: Look for firm, uniformly shaped heads with bright white florets and sturdy stems. The more even the shape, the better your cauliflower steaks will turn out.
• Avocado Oil (or other high-heat oil): I like avocado oil for its mild flavor and high smoke point, which is perfect for roasting at high temperatures. Olive oil works too, though it may smoke at higher temps.
• Kosher Salt: Ideal for its flaky texture and clean taste. It’s easier to control when seasoning compared to finer salts.
• Freshly Ground Black Pepper: Use freshly ground for the best flavor—it adds a subtle kick that you won’t get from pre-ground pepper.
• White Wine (or Vegetable Broth): White wine adds a touch of acidity and depth to the sauce, but vegetable broth works well if you prefer a non-alcoholic option.
• Fresh Lemon Juice: Always squeeze fresh lemons for the brightest, cleanest flavor. It makes a huge difference in the sauce.
• Capers: These tiny, briny buds bring a sharp, tangy punch to the sauce. Rinse them well to tone down their saltiness.
• Butter: Use what you have on hand, though unsalted butter does make it easier to control the salt level. It adds richness and helps create that silky sauce.
• Fresh Flat-Leaf Parsley (optional): I love using parsley as a garnish for a pop of color and a hint of freshness. Flat-leaf has a more robust flavor than curly, which is why I prefer it.
• Lemon Slices (optional): Thinly sliced lemon not only looks beautiful but adds a lovely, subtle citrus note if served alongside.

What sets this recipe apart.

The key difference that sets this vegetarian piccata apart from others like it is the way the cauliflower is prepared. Instead of being dredged in flour and pan seared, cauliflower steaks are seasoned with salt and pepper, drizzled with olive oil and roasted on a rimmed baking sheet at high heat until they’re beautifully caramelized and finished with a tangy, buttery sauce, studded with salty, earthy capers. 

Though I typically prefer tender-crisp or even crisp-tender cauliflower, roasting these cauliflower steaks until they’re almost meltingly tender and deeply caramelized makes them absolutely luscious. That said, if you want them to have more bite, reduce the temperature to 425˚F and reduce roasting time by 5 minutes or more.

Whether it’s a weeknight dinner or something a bit more special, Cauliflower Piccata is a dish I turn to when I want something satisfying without being too heavy. The combination of tender, caramelized cauliflower and the bright, lemony sauce makes it feel both comforting and a little refined. Serve it with your favorite sides or on its own—either way, it’s a recipe worth keeping in your regular rotation.

More Great Ways to Enjoy Cauliflower

• Mexican Cauliflower Rice
• Roasted Broccoli and Cauliflower
• Cauliflower Potato Salad
• Easy Cauliflower Fried Rice
• Grilled Cauliflower Steaks

Other Must Try Piccata Recipes

• Shrimp Piccata
• Salmon Piccata
• Cod Piccata
• Pork Piccata
• Chicken Piccata
• Chicken Thigh Piccata

How to Make Cauliflower Piccata

Cut 2 to 4 ,¾-inch thick ‘steaks’ from each head of cauliflower, outer leaves removed. (Roast remaining cauliflower florets or reserve for another use.) Place cauliflower steaks on a baking sheet in a single layer; drizzle each side with olive oil and season the top side with salt and pepper. Roast in an oven preheated to 450˚F until deeply caramelized and very tender, about 35 minutes (carefully flipping steaks after 25 minutes).

When cauliflower steaks are nearly done, make lemon butter caper sauce in a small skillet. Arrange roasted cauliflower steaks on a serving platter and drizzle evenly with sauce. Garnish with lemon slices and parsley if you like and serve.