Cauliflower Piccata

By Hetty Lui McKinnon

Updated July 13, 2023

Cauliflower Piccata
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
5(5,751)
Comments
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Piccata sauce — that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor — is not just for chicken or swordfish. It’s also a zesty anchor for roasted vegetables. Here, cauliflower is roasted at high heat, which concentrates the flavor, adds nuttiness and encourages caramelization, before being doused with the sauce. Chickpeas make this a fuller vegetarian meal, but leave them out if you’d rather. Piccata dishes are often served with long pasta, which tangle with the tangy sauce, but this one is also great alongside rice or tender-crisp vegetables like blistered green beans. While you are at it, try this sauce with sweet butternut squash, charred broccoli, earthy roasted carrots, golden wedges of cabbage or crispy slices of tofu.

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Ingredients

Yield:4 servings
  • 1cauliflower, cut into large 2-inch florets
  • Extra-virgin olive oil
  • Kosher salt and black pepper, to taste
  • 1(15-ounce) can chickpeas, drained (optional)
  • 1shallot, finely diced
  • 3garlic cloves, finely chopped
  • 1cup vegetable stock
  • 4tablespoons unsalted butter
  • 2tablespoons capers, drained
  • Zest of 1 lemon
  • 2tablespoons lemon juice (from 1 lemon)
  • Parsley, chopped, for garnish
  • 1lemon, sliced, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

368 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 12 grams protein; 944 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.

  2. Step 2

    Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ½ teaspoon of kosher salt and a few turns of black pepper.

  3. Step 3

    To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices.

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Ratings

5 out of 5
5,751 user ratings
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Comments

Tom Salamone

I made this over Christmas and it was a very real hit with my family, in particular my daughter and grandson who are both committed vegetarians. Watching my two vegetarians so thoroughly enjoy this was a very personal delight. And what little was left over was reheated and served to my grandson the following day. Why this note? To thank Hetty and the NYT for providing a recipe that helped a retired guy trying to become a cook hit a jackpot that still makes him/me smile. Thank you very much.

Kristin D.

I think roasting the chickpeas along with the cauliflower would be better. Aren’t chickpeas always better roasted and a bit crunchy?

Anne

Delicious, versatile sauce. Not changing the recipe here, just adding an option because I didn't have a cauliflower and the recipe was crying out to be made. Made sauce as directed with half white wine/half veg stock, and used a pinch or two of cayenne, otherwise as directed. Served over 1/2 lb cooked, drained cascatelli (new pasta shape and a gift that had to be tried) mixed with 14 oz can quartered artichokes (in water). Parmesan on top. Fabulous.

Karen J

I had this over pasta with parmesean cheese. It was great!

gurukaram

DANG, this was sooo good! Roasted cauliflower, carrots cut on the diagonal, red and orange bell pepper and artichoke hearts - I used vacuum packed but frozen would work well too. Served it with chard sautéed with a small onion, pine nuts and currents. My beloved judged it as one of the best meals in recent memory!

Mary F

Since it was 104° out and my kitchen is the hottest room in the house, I didn’t want to use my oven. I cut the head of cauliflower into 4 thick slices, then roasted then on my very hot gas grill. I followed the recipe as written, but tossed the roasted cauliflower florets into the frypan of sauce at the end to ensure they were hot enough. This is a delicious dish.

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