Roasted Cauliflower and Chickpea Piccata
Ingredients
- 1 large head cauliflower, sliced lengthwise through the core into 3 ‘steaks' with each steak halved (save loose florets for another time)
- 1 (15 oz) can of chickpeas drained, rinsed, & dried
- neutral oil (I used sunflower oil)
- 1 small lemon sliced
- kosher salt/pepper
Sauce
- 2 tbl neutral oil
- 2 tbl vegan butter
- 1/4 cup flour (30g)
- 1/4 cup dry white wine
- 1 1/4 cup vegan ch’kn broth (sub veggie broth)
- 3 tbl lemon juice
- 1/4 cup capers
- 2 tbl fresh parsley chopped
- 2 tbl non dairy milk
Preparation
Brush cauliflower steaks with 2 tsp 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 min, rotating tray halfway through
After 15-20 min mark, take out tray. Gently flip steaks and lemons; cauliflower should be slightly golden and charred in some spots. Add chickpeas to tray. Roast for another 15-20 min, shaking and rotating tray halfway through
Once chickpeas are added to oven, start piccata sauce. In a large non-stick sauté pan over med low heat, add oil and melt butter. Stir to combine, then slowly whisk in flour. Cook flour until it reaches a golden color about 1 min
Next add wine, broth, and lemon juice. Raise heat to med and bring to a simmer. Sauce will thicken and reduce approx 2-3 min
Lower heat, add capers and parsley, stir until combined. Add a splash of milk if too thick. Season to taste
Serving suggestions
Serve steak and chickpeas topped with plenty of sauce. Serve with mashed potatoes, crusty bread, pasta, or on its own
