The Best Cauliflower Piccata (2024)

Published: Mar 31, 2024 by Larisha Bernard · This post may contain affiliate links · 62 Comments

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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!

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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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What is piccata?
Why You’ll Love This Recipe
🥘Recipe Ingredients
Substitutions and Variations:
Recipe FAQs:
Other Vegan Restaurant Quality Recipes to Consider:
The Best Cauliflower Piccata
Reviews

Why You’ll Love This Recipe

Flavorful – with the aromatics, seasonings, and other ingredients that we build upon end with a super flavorful side dish that you will love
Restaurant Quality – this dish tastes even better made at home, which means you get a restaurant quality meal in the comfort of your own space
Easy – This doesn’t need a lot of ingredients or time which makes it a deliciously easy meal!

🥘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:

Can I make this dish top 9 allergen free?

As long as you make sure the vegan butter is soy free or swap with oil, this dish is top 9 allergen free.

Can this be frozen?

We don’t recommend freezing this dish all together, but you can make the sauce in batches and freeze just the sauce.

Can I prep this dish ahead of time?

This dish is best served the same day, but can be made 1-2 days in advance.

Other Vegan Restaurant Quality Recipes to Consider:

One Pot Lentil Bolognese Sauce
Butter Cauliflower
Vegan Tofu Tikka Masala
Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower

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5 from 34 votes