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whole roasted cauliflower
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5 from 1 vote

Whole Roasted Cauliflower Piccata

This Whole Roasted Cauliflower with Piccata Sauce is a stunning, plant-based main dish that’s ready in just over 30 minutes. The cauliflower is roasted until golden, then finished with a bright, tangy lemon-caper gravy. Perfect for elevating weeknight dinners or impressing holiday and dinner party guests.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Jenné Claiborne

Ingredients

  • 1 medium whole cauliflower about 2lb
  • 1 ½ tsp sea salt plus more to taste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 tsp turmeric powder
  • 3 tbsp extra virgin olive oil
  • 1/2 yellow onion sliced; or 1/2 leek
  • 2 tbsp all-purpose flour or 1-to-1 gluten-free flour
  • 1 cup dry white wine such as pinot grigio, chardonnay, or sauvignon blanc
  • 1 cup vegetable stock or broth OR 1 cup water + 2 tsp Better than Bouillon vegetable paste
  • 1 whole lemon juiced, or about 1/4 cup lemon juice
  • 1/4 cup capers drained
  • 1 tsp freshly ground black pepper
  • 1/4 cup fresh chopped parsley

Instructions

  • Remove the outer leaves from the cauliflower and trim the base so the head sits flat and stable.
  • Place a large steaming basket in a large pot. Bring the water to a boil over high heat. Place the cauliflower in the steam basket, cover the pot, and steam over medium-high heat for 10-15 minutes, or until the cauliflower is easily pierced with a paring knife.
  • Remove the pot from the heat and remove the lid. Allow the cauliflower to cool for about 5 minutes or until it is safe to handle. While the cauliflower cools, preheat the oven to 375°F.
  • Once safe to handle, transfer the cooled cauliflower to a baking dish or a cast-iron skillet.
  • In a small bowl, combine the salt, thyme, paprika, garlic powder, turmeric, and 2 tablespoons of olive oil. Brush the mixture onto the cauliflower, using your hands or a pastry brush to coat its entire surface.
  • Roast the cauliflower for 30 minutes, or until golden and fork-tender.
  • While the cauliflower roasts, warm the remaining tablespoon of oil in a skillet or saucepan on medium heat. Add the onions and a pinch of salt. Sauté until the onions are soft and beginning to caramelize: about 8 minutes.
  • Sprinkle the flour over the onions, and stir. Toast the flour in the pan for about 3 minutes, until it is lightly browned.
  • Pour the white wine into the pan. Using your spoon or a spatula, deglaze the pan by scraping the bottom to release any stuck bits.
  • Stir in the vegetable broth, lemon juice, capers, and black pepper. Bring the mixture to a simmer and cook for 10 minutes, until the piccata sauce is smooth and thickened. Remove from the heat. Season to taste with more lemon juice and salt.
  • Pour the piccata sauce onto a serving platter and place the roasted cauliflower on top. Garnish with fresh chopped parsley and freshly ground black pepper, and serve with lemon wedges to squeeze.

Video

Notes

Recipe Pro-Tips
  • Properly prepare the cauliflower. Before steaming, remove the outer leaves from the cauliflower and trim the base so the head sits stably and flat. Rinse under cold running water to remove any dirt or debris. 
  • Steam before roasting. Par-cooking the cauliflower ensures it roasts evenly without drying out in the oven. 
  • Generously season the cauliflower. Use your hands or a pastry brush to work the seasoning mixture into every nook and cranny of the cauliflower head. This provides an even, delicious flavor in every bite. 
  • Toast the flour. Don’t skip toasting the flour in the pan for a few minutes before adding the remaining piccata sauce ingredients. This prevents a raw flour taste and creates a smoother, more flavorful sauce. 
  • Don’t rush the simmer. Allow the sauce to reduce for the full 10 minutes to thicken properly. It’s worth the wait!
  • Taste and adjust. Once the sauce is prepared, adjust with more lemon juice, pepper, or salt to suit your taste preference.
  • Slice in wedges to serve. Use a large, sturdy knife to cut straight down through the roasted whole cauliflower core into 4-6 wedges, like you would a pie. Keeping the core intact helps each serving stay together. Spoon sauce onto each plated serving.
Storage Directions
  • Refrigerating: Store leftover baked whole cauliflower in an airtight container, separate from the sauce, for up to 3 days. I don’t recommend freezing it. Reheating: Reheat the cauliflower in the oven at 350ºF for 10-12 minutes. Warm the sauce in a saucepan over low heat until warmed through, adding a splash of broth if needed to loosen it.

Nutrition

Calories: 115kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 943mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg