Roasted Cauliflower and Chickpea Piccata
Ingredients
- 1 large head cauliflower
- 1 (15 oz) can chickpeas
- neutral oil
- 1 small lemon
- kosher salt
- black 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
- 2 tablespoons non-dairy milk
Preparation
Brush cauliflower steaks with 2 teaspoons oil. Drizzle oil over chickpeas to coat, season generously with kosher salt and pepper, and set aside.
Place 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 chickpeas to the tray. Roast for another 15-20 minutes, shaking and rotating the tray halfway through.
Once chickpeas are added to the oven, start the piccata sauce. In a large non-stick sauté pan over medium-low heat, add oil and melt butter. Stir to combine. Then slowly whisk in flour. Cook until flour reaches a golden color, about 1 minute.
Next, add wine, broth, and lemon juice. Raise heat to medium and bring to a simmer. The sauce will thicken and reduce in approximately 2-3 minutes.
Lower heat, add capers and parsley, and stir until combined. Add a splash of milk if too thick. Season to taste.
Serve the steak and chickpeas topped with plenty of sauce. It can be served with mashed potatoes, crusty bread, pasta, or on its own.
