Roasted Cauliflower and Chickpea Piccata
Ingredients
- 1 large head cauliflower, sliced into 6 steaks
- 1 (15 oz) can chickpeas, drained, rinsed, and dried
- neutral oil (such as sunflower oil)
- 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 cauliflower steaks with 2 teaspoons oil
Drizzle oil over chickpeas to coat
Season chickpeas generously with kosher salt and pepper
Set the chickpeas aside
Place cauliflower steaks and lemon slices on a large parchment-lined baking sheet, leaving plenty of room between each steak
Bake at 450°F in a preheated oven for 15 to 20 minutes, rotating the tray halfway through
Remove the baking sheet from the oven after 15 to 20 minutes
Gently flip the cauliflower steaks and lemon slices
Add the chickpeas to the baking sheet
Roast for another 15 to 20 minutes, shaking and rotating the tray halfway through
In a large non-stick sauté pan over medium-low heat, add oil and melt vegan butter
Stir to combine
Slowly whisk in flour
Cook the flour mixture until it reaches a golden color, about 1 minute
Add wine, broth, and lemon juice
Raise the heat to medium and bring to a simmer
Let the sauce thicken and reduce for approximately 2 to 3 minutes
Lower the heat
Add capers and parsley
Stir until combined
Add a splash of non-dairy milk if the sauce is too thick
Season the sauce to taste
Serve the cauliflower steaks and chickpeas topped with plenty of sauce
Serve with mashed potatoes, crusty bread, pasta, or on its own
Notes
When slicing the cauliflower, save any loose florets for another use
