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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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
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