Roasted Cauliflower and Chickpea Piccata
Roasted cauliflower and chickpea piccata made with a succulent lemon caper sauce. Delicious served over couscous or pasta!
Yield: 4 servings
  • 1 cauliflower, cut into large 2-inch florets
  • olive oil
  • kosher salt and black pepper, to taste
  • 1 (!5 oz) can chickpeas, drained
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1 cup vegetable broth
  • 4 tbsp unsalted butter
  • 2 tbsp capers, drained
  • 2 tbsp lemon juice
  • parsley, minced, to garnish
  1. Heat oven to 425F. Place the cauliflower on a sheet pan and drizzle with olive oil. Season with salt and black pepper, and toss to combine. Roast for 20-25 minutes, or until the cauliflower is golden. Add the chickpeas to the pan and stir to combine. Spoon onto a serving bowl and set aside.
  2. Meanwhile, heat 1 tbsp of olive oil in a medium skillet over medium-high heat. Add the shallot and saute until tender, about 1 minute. Add in the garlic and saute for 1 minute more, stirring constantly. Add the broth to the pan and bring to a simmer. Allow to simmer until reduced by half, about 4 minutes. Decrease the heat to low and stir in the butter, capers, and lemon juice. Season to taste with salt and black pepper.
  3. Pour the lemon caper sauce over the cauliflower and chickpeas. Top with parsley and serve.
Recipe from Hetty McKinnon via NYT Cooking
Recipe by Joanne Eats Well With Others at