Chickpea Piccata With Parmesan Cauliflower Mash Food

CHICKPEA PICCATA WITH PARMESAN CAULIFLOWER MASH

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!

ROASTED CAULIFLOWER "PICCATA"

Steps:

• Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Reserve remaining cauliflower for a later use. Brush both sides of the cauliflower steaks with olive oil. Season with salt and pepper.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with aluminum foil and place cauliflower steaks on the sheet.
• Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.
• Meanwhile, whisk chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter, capers, and cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.
• Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.