CHICKPEA PICCATA WITH PARMESAN CAULIFLOWER MASH
This Chickpea Piccata with Cauliflower Mashed 'Potatoes' is a healthy, vegetarian twist on traditional Piccata. Plump, tender chickpeas in a smooth, buttery piccata sauce with notes of lemon and nuances of white wine, served over cauliflower mock mashed potatoes. This dish is so delicious you won't miss the meat at all!
Provided by Cheyanne Holzworth
Categories entree Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Make the Cauliflower Mash: In a large pot, bring 1 cup chicken stock* and 1 teaspoon salt to a boil. Add the cauliflower and return to a boil. Cover, reduce heat to low and steam cauliflower for 18-20 minutes, or until cauliflower is very tender.
- Drain the cauliflower and transfer to a food processor*. Melt 1 tablespoon of butter and add it to the food processor along with the milk. Process until smooth, stopping to scrape down the sides of the processor as necessary. (Add extra milk, 1 tablespoon at a time, if a thinner consistency is desired). Add cheese to food processor and pulse until the cheese is just combined. Taste and adjust for seasoning with salt and pepper.*
- Meanwhile, make the Chickpea Piccata: Melt 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add in the garlic, ¼ teaspoon of salt and 1/8 teaspoon of pepper. Cook until fragrant, about 30 seconds. (*Optional - For a thicker sauce, sprinkle in the flour and cook for 1 minute, stirring.)
- Add the wine, increase heat to medium-high and cook until reduced and thickened, about 4 minutes.
- Add the chicken stock, lemon juice and chickpeas to the pan. Cook until liquid is again reduced and the chickpeas are warmed through, about 5 minutes. Remove pan from heat and stir in 3 tablespoons of butter, capers, and parsley until melted and sauce is velvety, about 1 minute. Taste and adjust for seasoning with salt and pepper.
- To Serve: Divide cauliflower mash evenly among plates and make a small well in the center. Top with chickpeas and piccata sauce. Garnish with lemon slices, grated parmesan and parsley. Enjoy!
Nutrition Facts : Calories 254 kcal, Carbohydrate 5 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 456 mg, Sugar 1 g, ServingSize 1 serving
VEGAN CHICKPEA PICATTA
This recipe is from Isa Chandra (post punk kitchen). It's easy, elegant and lemony. Pure Bliss! I tend to double the sauce, just because it is that good. Serve over mashed potatoes.
Provided by lizardstone01
Categories Greens
Time 50m
Yield 1/4 recipe, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
- Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
- Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
- If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.
Nutrition Facts : Calories 234.9, Fat 3.1, SaturatedFat 0.4, Sodium 658.2, Carbohydrate 41.6, Fiber 6.2, Sugar 1.4, Protein 8.7
CHICKPEA PICATTA
Super yummy picatta version from Isa Chandra Moskowitz's book Appetite for Reduction (love this book!). She pairs it with arugula and recommends serving over mashed potates (Caulipots anyone?) instead of with the traditional pasta. Who doesn't want another excuse to eat mashed potatoes? Also if you want more bulk try adding in some mushrooms. Enjoy!!
Provided by Mindelicious
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a large heavy bottomed pan over medium with the oil. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
- Add the vegetable broth and wine, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
- Add the chickpeas and capers to heat through, about 3 minutes. Check for salt (between the broth & capers not much should be needed). Add the lemon and turn off the heat.
- If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt a bit. If you are serving solo, just pour right over the arugula. Enjoy!
Nutrition Facts : Calories 312.5, Fat 4.1, SaturatedFat 0.7, Sodium 803.7, Carbohydrate 55.7, Fiber 6.9, Sugar 2.6, Protein 11.3
CAULIFLOWER PICCATA
Piccata sauce - that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor - is not just for chicken or swordfish. It's also a zesty anchor for roasted vegetables. Here, cauliflower is roasted at high heat, which concentrates the flavor, adds nuttiness and encourages caramelization, before being doused with the sauce. Chickpeas make this a fuller vegetarian meal, but leave them out if you'd rather. Piccata dishes are often served with long pasta, which tangle with the tangy sauce, but this one is also great alongside rice or tender-crisp vegetables like blistered green beans. While you are at it, try this sauce with sweet butternut squash, charred broccoli, earthy roasted carrots, golden wedges of cabbage or crispy slices of tofu. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories quick, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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 sauté 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 1/2 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.
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