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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cauliflower Piccata   
    Categories: Vegetables, Beans, Citrus, Herbs   
         Yield: 4 servings   
       
         1    Cauliflower, cut in large 2"   
              - florets   
              Extra-virgin olive oil   
              Salt & black pepper   
        15 oz Can chickpeas; drained   
         1    Shallot; finely diced   
         3 cl Garlic; fine chopped   
         1 c  Vegetable stock   
         4 tb Unsalted butter   
         2 tb Capers; drained   
              Zest of 1 lemon   
         2 tb Lemon juice   
              Parsley; chopped, garnish   
         1    Lemon; sliced, to serve   
       
     Heat the oven to 425 degrees. Place the cauliflower   
     florets onto a sheet pan and drizzle with 2 to 3   
     tablespoons of olive oil. Season with kosher salt and   
     black pepper, and roast for 20 to 25 minutes, until the   
     cauliflower is golden and tender. Remove from the oven,   
     add the chickpeas, if using, and toss to combine.   
        
     Heat a medium skillet to medium-high. Add 1 tablespoon   
     of olive oil and the shallot, and saute until soft and   
     fragrant, about 1 minute. Add the garlic and cook for 1   
     minute longer, stirring constantly to keep from   
     scorching. Pour the stock into the pan and simmer until   
     reduced by half, about 4 to 5 minutes. Reduce heat to   
     low, then stir in the butter, capers, lemon zest and   
     juice. Season with 2 teaspoon of kosher salt and a few   
     turns of black pepper.   
        
     To serve, place the cauliflower and chickpeas, if using,   
     on serving plates. Top with the lemon-caper sauce. Top   
     with parsley and serve with lemon slices.   
        
     By: Hetty Lui McKinnon   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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