Cauliflower Piccata with Red Cargo Rice & Roasted Beets


Red Cargo Rice

Basically - cook the rice (or whatever rice you select) according to the directions.  I cooked mine in vegetable stock rather than water & I added 1 TBS of Herbes de Provence.

Roasted Beets

Cut the tops & bottoms off the beets.   Place them on a sheet of foil & drizzle with olive oil & salt. I added about a dozen garlic cloves to the beets because I love roasted garlic.  Wrap the beets up & roast at 400 degrees for about 45 minutes or until tender.  Remove & chop the beets into course chunks.

Cauliflower Piccata


1 large head cauliflower

2 cups vegetable stock

6 cloves garlic (or less) - chopped

4 TBS butter

2 TBS fresh lemon juice

3 TBS capers

3 TBS flour (I used potato flour)

olive oil

S&P to taste

Chopped parsley as garnish


Heat the oven to 375.

Cut the leaves off the cauliflower & cut the head in half.  Try to cut at least one 1/2 inch steak of the thickest part of each half & continue outward until it is all cut.  Place on a baking sheet & drizzle with olive oil & a little salt.  Roast for 20 minutes or so or until the edges start to brown.  

While the cauliflower roasts, heat the butter in a sauce pan.  Add the garlic & saute until it softens.  Add the flour & stir to blend.  Saute over medium-high heat until it begins to brown.  Be careful not to burn the butter.  This flour mixture will thicken pretty quickly.  Add the veggie stock in small increments, allowing the sauce to thicken each time.  When all the stock is incorporated, add the lemon & capers.

Serve your cauliflower with the lemon sauce poured over it & plenty of fresh parsley.  Additional lemon wedges are nice so folks can add more lemon if they desire.  The sauce is nice over the rice, too.