Lemon Picatta Cauliflower

I have always loved the flavors of lemon picatta.  The earthiness of the mushrooms combined with the tang of lemon, olives and capers is amazing.  This is a vegan twist on a classic dish.  Hope you enjoy it as much as I do!!

 

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Lemon Picatta Cauliflower

  • 1 c uncooked quinoa
  • 1 head cauliflower – cut into florets
  • 1 pkg mushrooms – sliced
  • 6 cloves garlic – sliced thin
  • 1/2 c green olives – sliced
  • 1/4 c capers
  • 1 lemon – sliced thin
  • 1/4 c grape seed or olive oil
  • 1/8 c lemon juice
  • 2 T fresh rosemary – chopped
  • 1 T fresh thyme – chopped
  • Sea salt and pepper

 

  • Preheat oven to 400
  • Cook quinoa according to directions

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  • Cut cauliflower into small florets.
  • Place cauliflower on parchment paper lined cookie sheet and drizzle 1-2 T of oil and season with sea salt and pepper.
  • Bake for 15 minutes.

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  • Slice green olives and garlic cloves.

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  • Combine olives, garlic, capers, lemon juice, oil and herbs in a sauce pan.
  • Saute until the garlic has softened.

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  • Slice lemon and mushrooms.

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  • Combine cauliflower, mushrooms, lemon and olive mixture in a 9×13 baking dish.
  • Bake at 400 for 45 minutes or so.
  • Stir every 15 minutes to ensure that all of the flavors are incorporated.

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  • Your cauliflower mixture should be nice and toasted.
  • Serve over quinoa and season with sea salt and pepper.

 

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Enjoy!

You can also serve over brown rice or even pasta.  If you are going to use dried herbs, remember that they are a bit more potent.  The measurement should be cut in half.

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