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Friday, November 5

Cauliflower piccata


Active: 15 minutes; Total 30 minutes; Serves: 4

Cauliflower, cut into 2-inch florets

1 head

Oil, extra-virgin olive


Salt, kosher


Pepper, freshly ground


Chickpeas, drained

15 ounces

Shallot, finely chopped

1

Garlic, finely chopped

3 cloves

Stock, vegetable

1 cup

Butter, unsalted

4 tablespoons

Capers, drained

2 tablespoons

Lemon, zested and juiced

1

Parsley, chopped

Garnish

  1. Preheat your oven to 425°F. 
  2. Place the cauliflower florets onto a sheet pan, and drizzle with 2 to 3-tablespoons of oil. 
  3. Season with salt and pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. 
  4. Remove from the oven, add the chickpeas, and toss to combine. 
  5. Heat a medium skillet to medium high; add 1-tablespoon oil and the shallots, and sauté until soft and fragrant, about 1 minute. 
  6. Add the garlic, and cook 1 minute longer, stirring constantly to keep from scorching. 
  7. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. 
  8. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. 
  9. Season with ½-teaspoon salt, and a few pinches of pepper. 
  10. To serve, place the cauliflower and chickpeas on serving plates, top with the lemon caper sauce, and garnish with parsley before serving. 
Recipe from NYT Cooking.

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