Vegan Roasted Cauliflower Piccata

This vegan recipe is probably one of the easiest I know. Although I tested the roasted cauliflower piccata in the middle of the summer, I would rather recommend it for fall or winter. Mashed potatoes have a tendency to keep you warm, if you see what I mean… Sticking to bloggers’ etiquette and good manners, I would like to say thank you to Dianne’s Vegan Kitchen for inspiring this amazing vegan recipe who herself found it in Robin Robertson’s fantastic new book Veganize It!

The more I eat vegan food, the better my skin and my body feels as a whole. I talked  about my flexitarian diet in a previous post and explained why I wouldn’t go 100% vegan. But eating this kind of delicious vegan meals is so encouraging to go the extra mile. It’s a real gem and I encourage you to test this recipe as well!

 

Servings: 4 people

Total time: 45 minutes

 

vegan bowl with mashed potatoes, mushrooms and cauliflower

 

Ingredients:

– 4 potatoes

– 3 cups sliced mushrooms

– 1 cauliflower

– ½ cup capers

– 2 shallots, minced

– ½ cup lemon juice

– olive oil

– salt & pepper

 

Directions :

Start by bringing water to a boil in a large saucepan. Peel the potaotes and wash them. Cook them in boiling water for 30 to 40 minutes depending on their size. I recommend cutting them in halves to accelerate to cooking process.

Preheat the oven to 400°F (200°C).

Wash the cauliflower, remove the leaves and stem and cut it into florets. Cut all the florets in halves and arrange them on a baking sheet. Brush with a little olive oil and season with salt and pepper. Bake in the oven for 20 to 25 minutes.

Pour 3 soupspoons of olive oil into a skillet. Brown the shallots over medium heat for 7 minutes. Then add the sliced mushrooms, the capers and the lemon juice. Let cook for 3 minutes and stir from time to time.

Drain the potatoes and mash them with a fork. You can add milk (I used almond milk) to get a nice texture. Season with salt and pepper.

To serve, pour in each plate a first layer of mashed potatoes. Then add the roasted cauliflowers and finish with the mushroom topping.

Enjoy and don’t forget to leave me a comment down below if you tested and/or liked this recipe!

 

vegan bowl with mashed potatoes, mushrooms and cauliflower

 

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