Roasted Cauliflower & Chickpea Piccata

Recipe:What you need: 1 large head cauliflower, sliced lengthwise through the core into 3 ‘steaks’ with each steak halved (save loose florets for another time), 1 (15 oz) can of chickpeas drained, rinsed, & dried, neutral oil ( I used sunflower oil) 1 small lemon sliced, kosher salt/pepper, For the sauce: 2 tbl neutral oil, 2 tbl vegan butter, 1/4 cup flour (30g), 1/4 cup dry white wine, 1 1/4 cup vegan ch’kn broth (sub veggie broth), 3 tbl lemon juice, 1/4 cup capers, 2 tbl fresh parsley chopped, 2 tbl non dairy milk

What you do:
🍋Brush Cauliflower steaks with 2 tsp oil. Drizzle oil over Chickpeas to coat, season generously with kosher salt/ pepper, set aside
🍋 Place steaks on a large parchment lined baking sheet with lemon slices, Leave plenty of room btw each steak. Bake at 450 F in a preheated oven for 15- 20 min, rotating tray half way through.
🍋 After 15-20 min mark, take out tray. Gently flip steaks & lemons, cauliflower should be slightly golden & charred in some spots. Add chickpeas to tray. Roast for another 15-20 min, shaking and rotating tray half way through
🍋 Once you added chickpeas to oven, start your piccata sauce. In a large non-stick sauté pan over med low heat, add oil & melt butter. Stir to combine.Then slowly whisk in flour. Cook flour till it reaches a golden color about 1 min.
🍋 Next add wine, broth, & lemon juice. Raise heat to med & bring to a simmer. Sauce will thicken & reduce approx 2-3 min.
🍋Lower heat add capers & parsley, stir till combined. Add a splash of milk if too thick. Season to taste.
🍋 Serve steak & chickpeas topped with plenty of sauce. Serve with mashed potatoes, crusty bread, pasta, or on its own.Enjoy!!

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