Cauliflower Piccata

1. Preheat Oven

Begin by preheating your oven to 425 degrees F. Preheating ensures that the cauliflower will roast evenly, giving it a beautiful golden color and tender texture.

2. Prepare Cauliflower

While the oven is heating, place the cauliflower florets on a sheet pan. Drizzle them with 2-3 tablespoons of extra-virgin olive oil, and season generously with kosher salt and black pepper. Toss everything together until the cauliflower is well-coated. Roast the cauliflower in the preheated oven for 20-25 minutes, or until the florets are caramelized and tender.

3. Add Chickpeas

If you're adding chickpeas, simply scatter the drained chickpeas over the roasted cauliflower during the last 5 minutes of roasting. This will warm them up and give them a slight crisp.

4. Sauté Shallot

As the cauliflower finishes roasting, heat a medium skillet over medium heat and add a tablespoon of olive oil. Once the oil is hot, add the finely diced shallot and sauté for about a minute until it becomes fragrant and slightly translucent.

5. Add Garlic

Next, add the finely chopped garlic to the skillet and cook for another minute, making sure it doesn't burn as this can make it bitter.

6. Add Vegetable Stock

Pour in the vegetable stock and bring it to a simmer. Allow it to cook until it has reduced by half, which should take about 4-5 minutes. Reducing the stock concentrates its flavors, making the sauce richer and more flavorful.

7. Create Sauce

Reduce the heat to low and stir in the unsalted butter, capers, lemon zest, and lemon juice. Continue stirring until the butter has melted into the sauce. Season with kosher salt and black pepper to taste, ensuring the sauce is well-balanced and vibrant.

8. Serve

To serve, place the roasted cauliflower (and chickpeas, if using) on serving plates. Generously spoon the caper-lemon sauce over the top, making sure each floret is well-coated. Garnish with freshly chopped parsley and lemon slices for a fresh, zesty finish.