Ingredients
Piccata Sauce
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 1 whole shallot, peeled and finely diced
- 2 cloves garlic, peeled and minced
- 2 teaspoons all-purpose flour (optional)
- 1 ¾ cups reduced sodium chicken or vegetable stock (divided)
- 1 whole lemon, juiced (about 2 tablespoons)
- 1 (19 ounce) can cooked chickpeas, drained and rinsed
- 2 tablespoons brined capers, drained (or more to taste)
- 2 tablespoons fresh parsley, roughly chopped, plus more for garnish
- Kosher salt and ground black pepper, to taste
Cauliflower Mash
- 1 large head cauliflower, florets roughly chopped into 1-½ inch pieces
- 3 tablespoons milk
- ¼ cup freshly grated Parmesan cheese
Optional Garnishes
- Lemon slices
- Fresh parsley
- Grated Parmesan
- Micro greens
Instructions
- Cook the Cauliflower: In a large pot, bring 1 cup of chicken stock or vegetable broth and 1 teaspoon salt to a boil. Once boiling, add the cauliflower florets and return to a boil. Cover, reduce heat to low, and steam the cauliflower for 18-20 minutes, or until very tender.
- Make the Cauliflower Mash: Drain the cauliflower and transfer it to a food processor. Melt 1 tablespoon of butter and add it along with the milk to the processor. Process until smooth, stopping to scrape down the sides as needed. For thinner consistency, add extra milk 1 tablespoon at a time. Add grated Parmesan and pulse until just combined. Season with salt and pepper to taste.
- Prepare the Piccata Sauce Base: In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the diced shallot and sauté until softened, about 2 minutes. Add minced garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper, cooking until fragrant, about 30 seconds. Optionally, sprinkle in the flour and cook for 1 minute, stirring constantly to thicken the sauce.
- Reduce Sauce: Increase heat to medium-high and cook the mixture until reduced and thickened, about 4 minutes.
- Add Stock, Lemon Juice, and Chickpeas: Add the remaining chicken stock, lemon juice, and the drained chickpeas to the skillet. Cook, stirring occasionally, until the liquid reduces again and the chickpeas are warmed through, about 5 minutes.
- Finish Piccata Sauce: Remove the skillet from heat. Stir in the remaining 3 tablespoons butter, capers, and fresh parsley until the butter melts and the sauce turns velvety, about 1 minute. Taste and adjust seasoning with salt and pepper.
- Serve Vegetarian Piccata: Divide the cauliflower mash evenly among plates and create a small well in the center. Spoon the chickpeas and piccata sauce into the well. Garnish with lemon slices, grated Parmesan, and parsley. Serve immediately while warm.
Notes
- The flour in the piccata sauce is optional and can be omitted for a gluten-free or lighter sauce.
- Using vegetable stock instead of chicken stock keeps the dish fully vegetarian.
- If you prefer a thinner cauliflower mash, add milk gradually until your desired consistency is reached.
- Freshly grated Parmesan cheese adds the best flavor; use high-quality cheese for optimal taste.
- This dish is best enjoyed immediately to appreciate the creamy mash and zesty sauce at their peak.
- Food processor is recommended for smooth cauliflower mash but can be substituted with an immersion blender or potato masher with less smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
