MMMMM----- Recipe via Meal-Master (tm) v8.06

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
Zest of 1 lemon
2 tb Lemon juice
Parsley; chopped, garnish
1 Lemon; sliced, to serve

Heat the oven to 425 degrees. Place the cauliflower
florets onto a sheet pan and drizzle with 2 to 3
tablespoons 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 tablespoon
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 teaspoon 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.

By: Hetty Lui McKinnon

Yield: 4 servings

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

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