Roasted Cauliflower & Chickpea Piccata???

By thevegansara


What you want: 1 giant head cauliflower, sliced lengthwise by the core into 3 ‘steaks’ with every steak halved (save free florets for an additional time), 1 (15 oz) can of chickpeas drained, rinsed, & dried, impartial oil ( I used sunflower oil) 1 small lemon sliced, kosher salt/pepper, For the sauce: 2 tbl impartial oil, 2 tbl vegan butter, 1/four cup flour (30g), 1/four cup dry white wine, 1 1/four cup vegan ch’kn broth (sub veggie broth), Three tbl lemon juice, 1/four cup capers, 2 tbl contemporary parsley chopped, 2 tbl non dairy milk

What you do:
?Brush Cauliflower steaks with 2 tsp oil. Drizzle oil over Chickpeas to coat, season generously with kosher salt/ pepper, put aside
? Place steaks on a big parchment lined baking sheet with lemon slices, Depart loads of room btw every steak. Bake at 450 F in a preheated oven for 15- 20 min, rotating tray half means by.
? After 15-20 min mark, take out tray. Gently flip steaks & lemons, cauliflower must be barely golden & charred in some spots. Add chickpeas to tray. Roast for an additional 15-20 min, shaking and rotating tray half means by
? When you added chickpeas to oven, begin your piccata sauce. In a big non-stick sauté pan over med low warmth, add oil & soften butter. Stir to mix.Then slowly whisk in flour. Cook dinner flour until it reaches a golden shade about 1 min.
? Subsequent add wine, broth, & lemon juice. Increase warmth to med & convey to a simmer. Sauce will thicken & scale back approx 2-Three min.
?Decrease warmth add capers & parsley, stir until mixed. Add a splash of milk if too thick. Season to style.
? Serve steak & chickpeas topped with loads of sauce. Serve with mashed potatoes, crusty bread, pasta, or by itself.Get pleasure from!!
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By admin