Ingredients Serving 3-4
- Olive oil
- 1 large head of cauliflower, sliced lengthwise through the core, then halved (you will have some small pieces that break off and that's okay, keep them)
- 1 15oz can of chickpeas, rinse and set aside in a bowl
- 1 lemon, sliced
- salt & pepper to taste
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp chili flakes
- 1/2 tsp dried parsley
- 1/2 garlic powder
- 1/4 dried rosemary
Piccata Sauce
- 2 tbsp neutral oil (i used grapeseed)
- 2 tbsp vegan butter
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup white wine
- 1 1/3 cup vegetable broth (or vegan chicken broth)
- juice of 1 to 2 lemons (more or less depending on your preferred taste)
- 1/3 cup of capers (more or less depending on taste)
- 1/4 cup non dairy milk, i used soy (more or less depending on thickness of the sauce)
- fresh parsley
Topping Options
- Serve on top of creamy mashed potatoes ( like i did in the picture) or enjoy on its own.
- fresh chopped parsley
- fresh ground pepper
Instructions
Preheat oven to 400f and prepare 2 baking treys.
Brush the cauliflower with olive oil, place cauliflower on one of the baking treys, make sure to leave some space in between each "steak", then add the lemon slices. Its okay if the lemons over lap a little with the cauliflower, this will just add more flavor to the cauliflower while in the oven. Sprinkle with salt & lots of fresh ground pepper. Place in the oven for at least 25 to 30 mins, or until the cauliflower is slightly golden brown and charred in some spots.
In the bowl with the chickpeas drizzle some olive oil and toss, then spread chickpeas onto the second baking trey. Sprinkle with the seasonings... salt, pepper, paprika, dried oregano, dried parsley, chili flakes, garlic powder & dried rosemary. place in oven with the cauliflower and roast for about 20 minutes, tossing once or twice until they turn a little brown and crisp. Once cooked, take out and set aside.
While the cauliflower & chickpeas are in the oven roasting, make the sauce.
In a large sauté pan over medium heat add the oil, butter and garlic. Stir to combine. Next slowly whisk in the flour. After about a minute or two, add the white wine, vegetable broth and lemon juice and whisk well. The sauce will begin to thicken, add some non-dairy milk if to thick or to desired thickness.
Next add the capers & fresh parsley, stir and mix and season to taste (i usually add a little pepper). Keep sauce on simmer until ready to use.
Once cauliflower and chickpeas are cooked, take out of the oven and plate, drizzle the sauce over the cauliflower and sprinkle with fresh parsley and serve immediately. You can serve alone, or as i did on top of creamy mashed potatoes. Enjoy!
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