1 Cauliflower; cored
Olive oil; for cooking
Salt
Black pepper; freshly ground
2 Shallots; finely minced
1 c Mushrooms; sliced
- (optional)
1/3 c Dry white wine
3 tb Fresh lemon juice
1 tb Capers; up to 2, drained
4 sl Lemon; very thin
1/4 c Fresh parsley; minced
2 ts Vegan butter; chilled
- (optional)
Preheat the oven to 425°F. Lightly oil two baking sheets. Place the
cauliflower on a cutting board, cored side down, and cut it into
1/2"-thick slices, as if you were cutting a loaf of bread.
Arrange the cauliflower slices in a single layer on the prepared
baking sheets and season to taste with salt and pepper. Drizzle with
a little olive oil and roast until tender and nicely browned, about
30 minutes, turning once with a large metal spatula about halfway
through. While the cauliflower is roasting, make the sauce.
Heat 2 ts oil in a skillet over medium heat. Add the shallots and
sauté for 3 minutes, then stir in the mushrooms, if using, and cook
2 minutes longer. Add the wine, lemon juice, and capers, and cook,
stirring, until the liquid reduces slightly. Just before serving, add
the lemon slices and parsley, then the vegan butter (if using),
stirring to melt it into the sauce.
To serve, arrange the cauliflower on plates and spoon the hot sauce
on top. Serve hot.
