Roasted Cauliflower and Chickpea Piccata
Ingredients
- 1 large head cauliflower, sliced lengthwise through the core into 3 steaks with each halved (save loose florets for another time)
- 1 (15 oz) can of chickpeas, drained, rinsed, and dried
- neutral oil (sunflower oil used)
- 1 small lemon, sliced
- kosher salt and pepper
Sauce
- 2 tablespoons neutral oil
- 2 tablespoons vegan butter
- 1/4 cup flour (30g)
- 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, and season generously with kosher salt and pepper; set aside.
Place the steaks on a large parchment-lined baking sheet with the 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. 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 the oil and melt the butter. Stir to combine, then slowly whisk in the flour. Cook the flour until it reaches a golden color, about 1 minute.
Next, add the wine, broth, and lemon juice. Raise the heat to medium and bring to a simmer. The sauce will thicken and reduce in approximately 2-3 minutes.
Lower the heat, add the capers and parsley, and stir until combined. Add a splash of milk if the sauce is too thick. Season to taste.
Serving suggestions
Serve the steak and chickpeas topped with plenty of sauce. It can be served with mashed potatoes, crusty bread, pasta, or on its own. Enjoy!
