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     Title: Cauliflower Piccata
Categories: Vegetables, Beans, Citrus, Herbs
     Yield: 4 Servings

     1    Cauliflower; cut in large 2"
          - florets
          Extra-virgin olive oil
          Salt & black pepper
    15 oz Can chickpeas; drained
     1    Shallot; finely diced
     3 cl Garlic; fine chopped
     1 c  Vegetable stock
     4 tb Unsalted butter
     2 tb Capers; drained
     1    Lemon; zest of
     2 tb Lemon juice
          Parsley; chopped, garnish
     1    Lemon; sliced, to serve

 Heat the oven to 425 F. Place the cauliflower florets onto a sheet
 pan and drizzle with 2 to 3 tb 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.

 Heat a medium skillet to medium-high. Add 1 tb of olive oil and the
 shallot, and saute 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 2 ts
 of kosher salt, and a few turns of black pepper.

 To serve, place the cauliflower and chickpeas, if using, on serving
 plates. Top with the lemon-caper sauce. Top with parsley and serve
 with lemon slices.

 Recipe by Hetty Lui McKinnon

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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