The Best Cauliflower Piccata (2024)

This is the best Cauliflower Piccata recipe! It’s easy to make, full of flavor, and tastes just like a restaurant quality meal every time!

This is the best cauliflower piccata! Not just saying that because it’s my recipe, but truly this recipe is one of our family’s favorites.

I’ll be honest, I wasn’t sure my children were going to like this dish, however, it’s one of their favorites. It’s one of my favorites not only because of the flavor, but it’s also so easy to make and takes little effort.

It truly tastes like a restaurant quality meal every single time without taking a lot on my part.

What is piccata?

If you’ve never heard of piccata, it’s an Italian dish that is very popular in Italian-American restaurants and typically made with chicken or veal. The sauce is made with lemons, butter, parsley, and capers.

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Cauliflower – this is the main ingredient for our dish. Cauliflower is great as a neutral base that tastes on flavor and absorbs it perfectly
• Capers – have a lemony, salty, briny taste that pairs amazingly with the vegan butter and lemons of this dish
• Shallots – these little bursts of flavor are in the onion family but have a sweetness to them but have a less punchy taste to onions
• Lemons – one of the bass flavors of piccata, this recipe uses lemons for the acid and to enhance the flavor
• Cornstarch – is used to thicken the sauce
• Vegan Dry White Wine– we used a Sauvignon Blanc, but feel free to use your favorite dry white wine for cooking. Make sure that you are using avegan wine.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Cauliflower – you can sub this with broccoli instead or try with chickpeas. You can also do this with mushrooms, but you can skip the roasted first if you go with that options.
• Capers – while we don’t recommend swapping the capers, you could use chopped artichoke hearts instead, but you will want ones soaked in a brine to get the similar flavor
• Shallots – you can use white or yellow onions instead
• Cornstarch – swap with arrowroot powder, or chickpea or oat flour
• Vegan Dry White Wine– lemon water, or just use more stock would be a wine replacement.

Recipe FAQs:

Other Vegan Restaurant Quality Recipes to Consider:

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