Picatta-Style Cauliflower Steaks

Picatta-style cauliflower can be served with pasta, rice, or polenta, and a green vegetable such as broccoli rabe, spinach, or Tuscan kale sauteed with white beans and garlic.

Picatta-Style Cauliflower Steaks

Ingredients:

• 1 head cauliflower, cored
• Olive oil, for cooking
• Salt and freshly ground black pepper
• 2 shallots, finely minced
• 1 cup sliced mushrooms (optional)
• 1/3 cup dry white wine
• 3 tablespoons fresh lemon juice
• 1 to 2 tablespoons capers
• 4 paper-thin slices lemon
• 1/4 cup minced fresh parsley
• 2 teaspoons chilled vegan butter, optional

Preparation:

1. Preheat the oven to 425 degrees F. Place the cauliflower on a cutting board, cored side down and cut it into 1/2-inch slices, as if you were cutting a loaf of bread.
2. Arrange the cauliflower slices on a lightly oiled baking pan (you may need more than one) and season with salt and pepper to taste. Drizzle with a little olive oil and roast until tender and nicely browned, about 30 minutes, turning once with a large metal spatula about halfway through. While the cauliflower is roasting, make the sauce.
3. Heat 2 teaspoons of oil in a skillet over medium heat. Add the shallot and sauté for 3 minutes, then stir in the mushrooms, if using, and cook 2 minutes longer. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley and lemon slices, then stir in the vegan butter, if using, stirring to melt it into the sauce.
4. To serve, arrange the cauliflower on plates and spoon the hot sauce on top. Serve hot.