Taylor's Vegan Cauliflower Piccata

THIS RECIPE IS :

Dairy Free and Vegan

SERVES

4

INGREDIENTS

• 1 head cauliflower, cored (or 1lb package frozen cauliflower, thawed)
• Light Olive oil, for cooking
• 2 shallots, finely minced
• 1 cup sliced mushrooms (optional)
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 to 2 tablespoons capers (optional)
• 1 can of diced tomatoes with green chilies
• 1 12 oz jar of marinated artichokes
• 1 to 2 teaspoons of thyme (to taste)

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). Drizzle with a little olive oil and roast until tender and nicely browned, 20 to 30 minutes, turning once with a large metal spatula about halfway through. While the cauliflower is roasting, make the sauce.
3. Heat 1/8 cup 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, tomatoes w/chilies, artichokes, and capers (if using), and cook, stirring, until the liquid reduces slightly. 
4. To serve, arrange the cauliflower on plates and spoon the sauce on top. Serve hot.