Cauliflower Piccata
Recipe by Hetty McKinnon
1 cauliflower, cut into large 2-inch florets
Extra-virgin olive oil
1 (15-ounce) can chickpeas, drained (optional)
1 shallot, finely diced
3 garlic cloves, finely chopped
1 cup vegetable stock
4 TBSP unsalted butter
2 TBSP capers, drained
Zest of 1 lemon
2 TBSP lemon juice (from 1 lemon)
Parsley, chopped, for garnish
1 lemon, sliced, for serving
1. Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 TBSP of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
2. Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest, and juice. Season with ½ tsp each of kosher salt and black pepper. To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon caper sauce and parsley and serve with lemon slices. |
