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Cauliflower Piccata
By Hetty Lui McKinnon · cooking.nytimes.com
4 servings
35 min
Roasted cauliflower florets topped with a bright lemon-caper butter sauce, finished with fresh parsley.
| prepPreheat oven to 425°F / 220°C | |||||
| 1 cauliflower, cut into large 2-inch florets | Toss cauliflower with oil, salt & pepper | Roast 425°F / 220°C, 20–25 min until golden | Toss in chickpeas | Plate cauliflower & chickpeas, top with sauce, parsley & lemon | |
| 2–3 tablespoons extra-virgin olive oil (for roasting) | |||||
| Kosher salt and black pepper, to taste | |||||
| 1 (15 oz / 425 g) can chickpeas, drained (optional) | |||||
| 1 tablespoon extra-virgin olive oil (for the skillet) | Sauté shallot in oil until soft, 1 min | Add garlic, cook 1 min, stirring | Pour in stock, simmer 4–5 min until halved | Reduce heat; stir in butter, capers, lemon zest & juice | |
| 1 shallot, finely diced | |||||
| 3 garlic cloves, finely chopped | |||||
| 1 cup / 240 ml vegetable stock | |||||
| 4 tablespoons / 60 g unsalted butter | |||||
| 2 tablespoons capers, drained | |||||
| Zest of 1 lemon | |||||
| 2 tablespoons lemon juice | |||||
| Parsley, chopped, for garnish | |||||
| 1 lemon, sliced, for serving | |||||
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