Cauliflower Piccata


  • 1 head cauliflower
  • 2 tbsp. olive oil
  • 1 whole lemon
  • ½ medium red onion


  • ½ tsp. fresh ground black pepper
  • 1 tbsp. minced garlic
  • ½ cup Italian parsley
  • ¼ tsp. crushed red pepper flakes (optional)
  • sea salt to taste (optional)
  • nutritional yeast for a cheesy flavor (optional)


  • Preheat oven to 450°.
  • Break cauliflower into evenly sized florets.
  • Slice onion very fine.
  • Chop parsley leaves.


  • Place cauliflower in baking dish and drizzle with 1 tbsp. of olive oil. Season lightly with sea salt and pepper, toss to coat and roast for 20 – 25 minutes till fork tender and lightly browned. Flip once for even browning.
  • While cauliflower is roasting, heat a large skillet and add remaining olive oil and garlic. Sauté till fragrant and lightly browned, transfer to a serving bowl.
  • Grate the lemon zest and add with the parsley to the garlic in the bowl, tossing to coat.
  • Add onions to the skillet, cooking till tender, stirring frequently.
  • Add red pepper flakes, if using, and squeeze in the juice of the lemon.
  • Continue cooking till most of the lemon juice has evaporated.
  • Add roasted cauliflower and toss.
  • Sprinkle the parsley and garlic mixture over cauliflower and season with black pepper and nutritional yeast.

Serving Suggestion & Tips:

  • Serves 6
  • Will not freeze well.
  • Use as a side dish with your favorite meat dish and enjoy!
  • Feel free to add other Italian herbs to enhance the flavor.