30 minutesA bright and flavorful dish featuring roasted cauliflower florets topped with a tangy, buttery caper-lemon sauce.
Cauliflower, cut into large 2-inch florets
each
tablespoons
to taste
to taste
Chickpeas, drained
0 oz
Shallots, finely diced
each
Garlic Clove, finely chopped
each
Vegetable Stock
cups
tablespoons
Capers, drained
tablespoons
each
tablespoons
Flat Leaf Parsley, chopped
to taste
Lemon, sliced
each
