Cauliflower Piccata – The New York Times

You can eat cauliflower piccata with pasta, or rice or just on its own. Cut up one cauliflower into florets, which are on the large side. This prevents them from getting too soft, as they will roast at a high temperature to get them nice and golden. Drizzle with two to three tablespoons of olive oil. Season with salt and black pepper and roast for 20 to 25 minutes until the cauliflower is golden and tender. Finely dice one shallot and finely chop three cloves of garlic. Heat a medium skillet on medium-high heat. Add one tablespoon of olive oil and the shallot, and sauté until soft. Add the garlic and stir. Pour one cup of vegetable stock into the pan and simmer until reduced by half. This should take about four to five minutes. Reduce the heat to low and then stir in four tablespoons of butter, two tablespoons of capers, zest of one lemon, two tablespoons of lemon juice. Season with salt and a few turns of black pepper. You can easily make this recipe vegan by using vegan butter. When the cauliflower is ready, add one can of drained chickpeas and toss to combine. Transfer the cauliflower and chickpeas to a serving plate, and top with the lemon caper sauce. Finish with lemon slices and a few parsley leaves.