Gluten Free Cauliflower Piccata Recipe

by Carol Kicinski on November 9, 2012

Post image for Gluten Free Cauliflower Piccata Recipe Cauliflower – love it or leave it?

I will admit that growing up I could leave it, dare I say I went as far as being an almost hater? Sure it was okay when covered with creamy cheese sauce or raw dipped into ranch dressing. But it you are going to eat all those calories and extra fat, wouldn’t it better just to have a piece of flourless chocolate cake? Topped with caramel sauce? And maybe some whipped cream? But I digress.

Back to cauliflower. I have found that with most vegetables I didn’t think I liked that roasting is the answer. The veggies turn out perfectly crisp tender and roasting brings out the natural sweetness is just about anything.

Roasted cauliflower is perfectly good but I got to thinking, “why not zhuzh it up a bit?” For this recipe I gave it a piccata treatment, similar to the flavors of Chicken Piccata; lemon, parsley, capers and some crispiness thanks to Kinnikinnick Gluten Free Panko Style Breadcrumbs.

The result? Kind of genius! This recipe transforms plain ‘ole cauliflower into something special enough for your holiday table but simple enough to just toss together.

Gluten Free Cauliflower Piccata Recipe

Gluten Free Cauliflower Piccata Recipe

Ingredients

1 head cauliflower, broken into florets, larger pieces cut so all the pieces are fairly even in size
3 – 4 tablespoons olive oil – use divided
½ teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
2 large cloves of garlic, minced or grated
½ cup gluten free panko style bread crumbs
1 whole lemon
½ cup parsley leaves, measured then chopped
½ medium red onion, cut in half and finely sliced
¼ cup capers, drained
¼ teaspoon crushed red pepper flakes – optional

Directions

Preheat oven to 450 degrees.

Place the cauliflower on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil and the salt and pepper. Toss to coat and roast, flipping once while cooking for even browning, until fork tender and browned, 20 – 25 minutes.

While the cauliflower is roasting heat a large skillet over medium-high heat, add 2 teaspoons of olive oil, the garlic and bread crumbs and cook, stirring, until browned, about 3 minutes. Remove from skillet to a mixing bowl. Wash and dry the skillet.

Grate the lemon zest from the lemon into the breadcrumb mixture, add the parsley and toss to coat.

Heat the skillet over medium heat; add another 2 teaspoons of olive oil and the red onions. Cook the onions until tender, about 3 – 4 minutes. Add the capers and red pepper flakes if using and squeeze in the juice of the lemon. Cook the mixture until most of the lemon juice has evaporated. Add the roasted cauliflower to the pan and toss. Reserve some of the bread crumb mixture for garnish and add the rest to the pan. For extra richness add another drizzle of olive oil and toss everything together. Garnish with the reserved breadcrumb mixture and serve.

Servings:

A gluten free recipe that serves 6.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

 

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

 

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Sides

{ 19 comments… read them below or add one }

Joy November 9, 2012 at 9:13 pm

This looks and sounds fabulous! This is going on my Thanksgiving menu for sure! Thanks for sharing.

Reply

Samantha November 10, 2012 at 11:14 am

Cauliflower – love it. This recipe? Love it even more!

Reply

Carol Kicinski November 10, 2012 at 11:17 am

YAY! Enjoy.

Reply

Ricki November 10, 2012 at 3:36 pm

This sounds totally awesome! I already love cauliflower, but I think this takes it over the top! :)

Reply

Carol Kicinski November 11, 2012 at 1:37 pm

Thansk Ricki, since you love it you were already half way there :)

Reply

Hallie November 10, 2012 at 5:07 pm

Love it or leave it? I LOVE it! :) Great recipe, Carol.

Reply

Carol Kicinski November 11, 2012 at 1:36 pm

Thanks Hallie!

Reply

Maggie November 10, 2012 at 7:19 pm

Carol I was the same way growing up. It HAD to be smothered in something :) Now I love it! And this is a fabulous recipe. I need to find those panko style crumbs!

Reply

Carol Kicinski November 11, 2012 at 1:36 pm

Thanks Maggie – the company that makes them is Canadian so I am sure they should be fairly easy to find there – they are in my natural foods store here.

Reply

Cara November 11, 2012 at 9:55 pm

Cauliflower is one of my favorite vegetables! I love it raw, for dipping in hummus. Also love it in place of rice (I grate it in the food processor and steam it), roasted, or steamed and pureed with a bit of cheese. And of course, picatta-style sounds great too :)

Reply

Danielle @ Fresh4Five November 12, 2012 at 10:02 am

This looks so pretty! I wasn’t a cauliflower/broccoli fan either, well without the dip, but have grown to like it especially roasted. I feel the same wasy about brussel sprouts, roasting is the answer…for some reason though my kids love it! all I had to do was call it trees or white trees makes cauliflower even more enticing! lol

Reply

Kim - Cook It Allergy Free November 12, 2012 at 9:11 pm

So…I LOVE cauliflower! My family, on the other hand, could leave it. So that is just one veggie I have not done much with over the years. This recipe, however, could change that. I am totally making it! Love this one~ xo

Reply

Carol Kicinski November 15, 2012 at 8:58 pm

I hope so – then you can thank me for getting your boys to eat cauliflower :)
xo,
c

Reply

Alisa November 13, 2012 at 11:39 am

Definitely a love it person here! I’m actually a little nutty about all things cruciferous – inherited the broccoli gene from my dad :) Just pinned this – great idea to jazz it up this way Carol!

Reply

Carol Kicinski November 15, 2012 at 8:56 pm

Thanks Alisa!

Reply

Amy @ Simply Sugar & Gluten-Free November 15, 2012 at 11:59 am

We love cauliflower at our house. Lately veggies have been kept very simple – roasted or steamed. But this dish would be a welcome change!

Reply

Carol Kicinski November 15, 2012 at 8:54 pm

Thanks Amy! I understand simple with a baby in the house!

Reply

Patty February 25, 2013 at 5:43 pm

Hi Carol: Just wanted to thank you for this delicious recipe. I made it yesterday for a special birthday dinner for the whole family. Everyone LOVED it, from Grandpa to Granddaughter! Terrific!

Reply

Carol Kicinski February 26, 2013 at 1:04 pm

Yay! So happy everyone enjoyed it and I hope your birthday celebration was amazing!

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: