I’m a sucker for a creative vegetable side dish–and a very big fan of cauliflower. So obviously I love this roasted cauliflower piccata recipe.
Like most vegetables, cauliflower gets sweeter when you roast it and once it’s cooked through cauliflower acts a bit like a sponge to soak in saucy ingredients. Here, I thought that a tangy, zippy piccata sauce would be a delicious new way to tackle roasted cauliflower. And the results are delicious.
The steps are easy–and you can make the piccata sauce while the cauliflower is near the end of it’s roasting cycle. But this is a recipe that will take about 45-minutes due to the long roasting time on the cauliflower, so plan accordingly.
This is a great side dish to pair with an Italian-style dish, like chicken (or eggplant) parmesan or my balsamic glazed pork chops.
- Explore: Cauliflower Chowder
Watch Me Make Roasted Cauliflower Piccata
Roasted Cauliflower Piccata
- 1 head cauliflower cut into bite-sized florets
- 2 tbsp olive oil divided
- kosher salt to taste
- black pepper to taste
- 2 ½ tbsp butter divided
- ⅓ cup panko breadcrumbs
- 3 cloves garlic minced
- ¼ cup capers drained and rinsed
- 3 tbsp dry white wine
- ½ cup chicken stock or vegetable stock
- 2 tbsp chopped parsley
- ½ lemon juiced
- Preheat oven to 375F. Place cauliflower florets on a rimmed sheet pan in an even layer. Drizzle with 1 tbsp olive oil and sprinkle with a large pinch of salt and several grinds of black pepper. Toss to coat well. Roast for about 45-minutes, stirring every 15-minutes, until the cauliflower is tender and golden brown.
- While the cauliflower is roasting, melt ½ tbsp butter in a small pan. Add the panko bread crumbs and cook until the breadcrumbs start to turn golden brown, about 3-5 minutes over medium high heat. Remove from heat and set aside.
- When there's about 15-minutes left on the cauliflower, wipe out the pan you used to toast the breadcrumbs and set it over medium high heat. Add 1 tbsp olive oil. Then add the garlic and cook, stirring often, until the garlic just starts to turn pale golden brown. Then add the capers and cook for about 30 seconds more. Add the white wine to the pan and cook over medium high heat for 2-3 minutes until the wine is reduced by about half. Then add the chicken stock to the pan and cook for another 2-3 minutes until the stock reduces slightly. Add the remaining 2 tbsp butter to the pan, whisking constantly to ensure the butter emulsifies into the sauce. Once the butter is fully combined into the sauce, whisk in the parsley and lemon juice. Take off the heat and taste the sauce. Add salt and pepper, if needed.
- Remove the cauliflower from the oven and pour the sauce over the cauliflower. Mix well so every piece of cauliflower is well-covered in the piccata sauce. Transfer to a serving bowl. Sprinkle toasted breadcrumbs over the cauliflower and serve.
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