This recipe is a variation of Cauliflower Piccata by Hetty McKinnon’s by The New York Times. I changed a few things as I was going along.. I roasted the garbanzos with the cauliflower instead of just adding them from the can. I cut the amount of butter in half because I thought I had enough. I also added 1/2 teaspoon of flour to give the sauce some body. Those were the changes I made. Serving size is hard to judge. For me this made 6 side servings. But if you want bigger servings than me it will only make 4 servings. It also depends on the size of your cauliflower too.

Ingredients for around 4 servings

1 cauliflower – cut into florets

1/4 cup extra virgin olive oil (this is approximate and is for the cauliflower/chick peas and the frying of the shallots)

sea salt to taste

fresh ground black pepper to taste

1 (15 ounce) can chick peas (garbanzo beans) drained and rinsed three times

1 shallot – minced

3 garlic cloves ground to paste

1 cup vegetable stock

1/2 teaspoon flour

2 Tablespoons unsalted butter (feel free to add 2 more Tablespoons if desired)

2 Tablespoons capers – drained

zest of one lemon

juice of 1/2 a lemon (thinly slice the other half of the lemon)

1/4 cup parsley leaves – chopped for finishing

Directions

Turn the oven to 425 degrees F.

Place the cauliflower florets on a sheet pan mixed with the drained chick peas. Spray them well with the olive oil and season to taste with sea salt and fresh ground black pepper. Roast till golden and brown. Timing will differ….25-45 minutes. Remove when done.

Mix the flour with the vegetable stock and set to the side.

In a medium fry pan add a tablespoon of olive oil on medium high heat. When hot add the shallots and stir as needed. After about a minute add the garlic and stir. As soon as you smell the garlic (less than a minute) add the vegetable stock (mixed with 1/2 teaspoon flour) and let it reduce by half. Turn down to low and add the butter, capers, lemon juice and lemon zest. Season to taste.

Serve and finish with lemon slices and parsley.

ENJOY!

A special THANKS to Hetty McKinnon and The New York Times for a great Recipe so I can do what I did!