Chickpea Piccata with Cauliflower Mashed 'Potatoes

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!

Chickpea Piccata:
5 TBS Unsalted Butter , DIVIDED
1 TBS Olive Oil
1 Shallot – peeled and finely diced
2 Cloves Garlic – peeled and minced
2 tsp All Purpose Flour (OPTIONAL)*
¾ Cup Dry White Wine
1 ¾ Cup Reduced Sodium Chicken or Vegetable Stock , DIVIDED*
1 Lemon , juiced (about 2 TBS)
1 (19 ounce) can Chickpeas – drained and rinsed
2 TBS Brined Capers , or more to taste – drained
2 TBS Fresh Parsley – roughly chopped, plus more for garnish
Kosher Salt and Ground Black Pepper , to taste
Parmesan Cauliflower Mash:
1 Large Head Cauliflower – florets roughly chopped into 1-½’’ pieces
3 TBS Milk
¼ Cup Parmesan , grated
Optional Garnishes: Lemon Slices, Fresh Parsley, Grated Parmesan, Micro Greens

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.

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