We all need to take an occasional break from all of the rich holiday meals that begin in November with Thanksgiving, and continue through the New Year. This cauliflower piccata from NYT Cooking fills the bill for a satisfying meal that also happens to be vegetarian. There is no skimping on flavor thanks to the roasted cauliflower, fresh lemon juice, lemon rind and briny capers. It’s a recipe that can be made with or without several ingredients to fit your taste. The chickpeas can be left out if you don’t fancy them, or you can substitute another type of bean in its place. The pasta is also optional if you prefer a lighter dish.
It all starts out with a humble head of cauliflower that gets roasted in the oven until nicely browned and full of flavor.
The cauliflower takes on a beautiful color and flavor when roasted on a fairly high heat. It’s seasoned with olive oil, kosher salt and freshly ground black pepper before going into the oven.
I have used spaghetti and this short pasta named barilotti. I tend to favor the short pasta as it holds up well when you have leftovers and the nooks and crannies trap the delicious sauce. I found this pasta shape at our local Mana Foods. Another good option and more readily available would be orecchiette.
Fresh lemon juice and zest can’t be beat. It really adds a zing to this dish.
The sauce is divine. It’s tangy from the lemon juice, zest, and capers and velvety rich from the butter.
The cauliflower piccata is delicious on its own, however, good sourdough bread with a drizzle of olive oil or a pat of butter is a tasty accompaniment. If you prefer to serve it with more vegetables on the side, grilled asparagus, or charred broccolini are good options.
- 1 cauliflower (about 1½ pounds) cut into large 2-inch florets
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- 6 ounces pasta of your choice (optional)
- 1 cup chickpeas, drained and rinsed (optional)
- 1 medium shallot, finely diced
- 2 medium garlic cloves, finely chopped
- 1 cup vegetable or chicken stock or broth
- 4 tablespoons Earth Balance Buttery Sticks or regular unsalted butter
- 2 heaping tablespoons capers, drained
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- parsley, chopped for garnish
- Heat oven to 425 degrees. Place cauliflower florets on a sheet pan and drizzle with a few tablespoons of olive oil. Season with kosher salt and pepper. Toss well. Roast for 20 - 25 minutes until the cauliflower is golden and tender. (I sometimes flip the cauliflower florets towards the end of the baking time). Remove the pan from the oven, add chickpeas if using, and toss to combine. Transfer to a bowl and set aside.
- Meanwhile, cook pasta as directed on package if using. Drain and add to the bowl of cauliflower and chickpeas.
- Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and the shallot and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook for 1 minute longer. Pour stock into the pan and simmer until reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ¼ - ½ teaspoon kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed.
- To serve, reheat the bowl of cauliflower in the microwave until warm. Transfer to a serving platter or wide, low-sided bowl. Top with the lemon caper sauce. Sprinkle parsley over the top before serving.