Piccata vegetariana con garbanzos y puré de coliflor

Ingredientes

• 5 TBS Unsalted Butter (- DIVIDED)
• 1 TBS Olive Oil
• 1 whole Shallot (– peeled and finely diced)
• 2 Cloves Garlic (– peeled and minced)
• 2 tsp All Purpose Flour (- OPTIONAL (SEE NOTES))
• 3/4 Cup Dry White Wine
• 1 3/4 Cup Reduced Sodium Chicken or Vegetable Stock (- DIVIDED (SEE NOTES))
• 1 whole Lemon (- juiced (about 2 TBS))
• 1 (19 ounce) can Cooked 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)
• 1 Large Head Cauliflower (– florets roughly chopped into 1-1/2’’ pieces)
• 3 TBS Milk
• 1/4 Cup Parmesan (- freshly grated)
• Optional Garnishes: Lemon Slices, Fresh Parsley, Grated Parmesan, Micro Greens

Preparación

1. 1

   Cook the Cauliflower: In a large pot, bring 1 cup chicken stock or broth and 1 teaspoon salt to a boil. Once boiling, add the cauliflower florets and return to a boil. Cover, reduce heat to low and steam cauliflower for 18-20 minutes, or until cauliflower is very tender.

2. 2

   Make the Cauliflower Mash: Drain the cauliflower and transfer to a food processor (SEE NOTES). Melt 1 tablespoon of butter and add it to the food processor along with the milk. Process until smooth, stopping to scrape down the sides of the processor as necessary. (Note: Add extra milk, 1 tablespoon at a time, if a thinner consistency is desired). Add cheese to food processor and pulse until the cheese is just combined. Taste and adjust for seasoning with salt and pepper. (SEE NOTES)

3. 3

   Meanwhile, Make the Piccata Sauce: Melt 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add in the garlic, ¼ teaspoon of salt and 1/8 teaspoon of pepper. Cook until fragrant, about 30 seconds. Optional - For a thicker sauce, sprinkle in the flour and cook for 1 minute, stirring constantly. Then continue on with recipe.

4. 4

   Deglaze the Pan: Add the wine, increase heat to medium-high and cook until reduced and thickened, about 4 minutes.

5. 5

   Add Stock, Lemon, and Chickpeas to Piccata: Add the chicken stock, lemon juice, and chickpeas to the pan. Cook, stirring occasionally, until the liquid is again reduced and the chickpeas are warmed through, about 5 minutes.

6. 6

   Finish Piccata Sauce: Remove pan from heat and stir in 3 tablespoons of butter, capers, and parsley until melted and sauce is velvety, about 1 minute. Taste the veggie piccata and adjust for seasoning with salt and pepper.

7. 7

   Serve Vegetarian Piccata: Divide cauliflower mash evenly among plates and make a small well in the center. Top with chickpeas and piccata sauce. Garnish with lemon slices, grated parmesan, and parsley. Enjoy immediately while warm!