Roasted Cauliflower and Chickpea Piccata
Ingredients
- 1 large head cauliflower, sliced into steaks
- 1 (15 oz) can chickpeas, drained, rinsed, and dried
- neutral oil
- 1 small lemon, sliced
- kosher salt
- pepper
Sauce
- 2 tablespoons neutral oil
- 2 tablespoons vegan butter
- 1/4 cup flour
- 1/4 cup dry white wine
- 1 1/4 cups vegan chicken broth or vegetable broth
- 3 tablespoons lemon juice
- 1/4 cup capers
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons non-dairy milk
Preparation
Brush the cauliflower steaks with 2 teaspoons of oil. Drizzle oil over the chickpeas to coat them, season generously with kosher salt and pepper, and set aside.
Place the steaks on a large parchment-lined baking sheet with lemon slices, leaving plenty of room between each steak. Bake at 450°F in a preheated oven for 15-20 minutes, rotating the tray halfway through.
After 15-20 minutes, remove the tray. Gently flip the steaks and lemons; the cauliflower should be slightly golden and charred in some spots. Add the chickpeas to the tray and roast for another 15-20 minutes, shaking and rotating the tray halfway through.
Once the chickpeas are added to the oven, start the piccata sauce. In a large non-stick sauté pan over medium-low heat, add 2 tablespoons of neutral oil and melt 2 tablespoons of vegan butter. Stir to combine, then slowly whisk in 1/4 cup of flour. Cook until the flour reaches a golden color, about 1 minute.
Add 1/4 cup of dry white wine, 1 1/4 cups of vegan chicken broth or vegetable broth, and 3 tablespoons of lemon juice. Raise the heat to medium and bring to a simmer. The sauce will thicken and reduce in about 2-3 minutes.
Lower the heat, add 1/4 cup of capers and 2 tablespoons of chopped fresh parsley, and stir until combined. If the sauce is too thick, add a splash of non-dairy milk. Season to taste.
Serving suggestions
Serve the cauliflower steaks and chickpeas topped with plenty of sauce. This can be served with mashed potatoes, crusty bread, pasta, or on its own.
