A zesty dish of roasted cauliflower doused in a buttery, briny combination of lemon, butter and capers.
Cauliflower Piccata
Chickpeas make this a fuller vegetarian meal, but leave them out if you’d rather. This cauliflower piccata starts with roasted cauliflower florets cooked until nicely caramelized. Then they are topped with a bright lemony sauce of butter, lemon juice and crunchy capers. Chickpeas can be added to turn it into a hearty vegetarian main. Or serve the cauliflower solo as a flavorful side dish.
Ingredients
- 1 cauliflower, cut into large 2-inch florets
- Extra-virgin olive oil
- Kosher salt and black pepper, to taste
- 1 (15-ounce) can chickpeas, drained (optional)
- 1 shallot, finely diced
- 3 garlic cloves, finely chopped
- 1 cup vegetable stock
- 4 tbsp unsalted butter
- 2 tbsp capers, drained
- Zest of 1 lemon
- 2 tbsp lemon juice (from 1 lemon)
- Parsley, chopped, for garnish
- 1 lemon, sliced, for serving
Directions
- 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 sauté 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 1/2 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.