Any dish bearing “picatta” in its name foretells that it will be prepared with a sprightly lemon-caper sauce. While a traditional Italian picatta dish features meat, vegan versions are usually made with thin slices of seitan or extra-firm tofu, sauteed until lightly crisped, then napped with the refreshingly piquant sauce. But why stop with seitan and tofu? Consider cauliflower. Cauliflower steaks have proved to be the perfect foil for the tart flavor of a picatta sauce. Instead of sautéing the cauliflower as I would if using seitan or tofu, roast the cauliflower slices to their tender golden perfection.

Cauliflower Picatta [Vegan, Gluten-Free]

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