CAULIFLOWER PICCATA

Serves: 4

Prep + Cook: 30 mins

Ingredients

1 head cauliflower, cut into 1” (2.5cm) slices

2 tbsp. olive oil

1 tsp. dried oregano

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. sea salt

¹⁄₂tsp. black pepper

2 tbsp. vegan butter

2 shallots, thinly sliced

4 cloves garlic, minced

2 tbsp. capers

1 lemon, half cut into thin slices, half juiced

2 tsp. cornstarch

8 fl.oz. (240ml) vegetable stock

Directions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.

2. Place the cauliflower pieces onto the baking sheet, drizzle with olive oil and toss to coat.

3. In a small bowl, combine all the dried herbs, seasoning and spices. Sprinkle half over the cauliflower, then flip the cauliflower over and sprinkle the remaining seasoning on the other side. Place the cauliflower into the hot oven to bake for 20-25 minutes, or until fork tender, flipping the cauliflower half way through the cook.

4. Meanwhile, melt the vegan butter over medium heat in a skillet. Add the shallots and cook for 2-3 minutes, then add the garlic and cook for 30 seconds. Now add the capers, lemon slices and lemon juice and give everything a good stir to combine.

5. Add the cornstarch and stir through the shallot mixture. Now add the vegetable stock, stir well, and cook for 2-3 minutes, or until the sauce thickens.

6. To serve, add the baked cauliflower pieces into the skillet, spooning some of the sauce over top, then divide equally into serving bowls or plates.