Instructions

• Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
• Place the cauliflower pieces onto the baking sheet, drizzle with olive oil, and toss to coat.
• In a small bowl, combine all dried herbs, seasonings, and spices. Sprinkle half over the cauliflower, then flip the cauliflower over and sprinkle the remaining seasoning on the other side. Place the cauliflower in the oven to bake for 20 to 25 minutes, or until fork tender, flipping the cauliflower halfway through the cook.
• Meanwhile, melt the vegan butter over medium heat in a skillet. Add the shallots and cook for 2 to 3 minutes, then add the garlic and cook for 30 seconds. Add capers, lemon slices, and lemon juice, stirring everything to combine.
• Add cornstarch and stir through the shallot mixture. Add vegetable broth, stir well, and cook for 2 to 3 minutes, or until the sauce thickens.
• To serve, add the baked cauliflower pieces to the skillet, spooning some of the sauce over top. Divide equally into serving bowls or plates.