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



– 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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Blog at

Up ↑

%d bloggers like this: