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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower Piccata
 Categories: Vegetables, Beans, Citrus, Herbs
      Yield: 4 servings
 
      1    Cauliflower, cut in large 2"
           - florets
           Extra-virgin olive oil
           Salt & black pepper
     15 oz Can chickpeas; drained
      1    Shallot; finely diced
      3 cl Garlic; fine chopped
      1 c  Vegetable stock
      4 tb Unsalted butter
      2 tb Capers; drained
           Zest of 1 lemon
      2 tb Lemon juice
           Parsley; chopped, garnish
      1    Lemon; sliced, to serve
 
  Heat the oven to 425 degrees. Place the cauliflower
  florets onto a sheet pan and drizzle with 2 to 3
  tablespoons of olive oil. Season with kosher salt and
  black pepper, and roast for 20 to 25 minutes, until the
  cauliflower is golden and tender. Remove from the oven,
  add the chickpeas, if using, and toss to combine.
  
  Heat a medium skillet to medium-high. Add 1 tablespoon
  of olive oil and the shallot, and saute until soft and
  fragrant, about 1 minute. Add the garlic and cook for 1
  minute longer, stirring constantly to keep from
  scorching. Pour the stock into the pan and simmer until
  reduced by half, about 4 to 5 minutes. Reduce heat to
  low, then stir in the butter, capers, lemon zest and
  juice. Season with 2 teaspoon of kosher salt and a few
  turns of black pepper.
  
  To serve, place the cauliflower and chickpeas, if using,
  on serving plates. Top with the lemon-caper sauce. Top
  with parsley and serve with lemon slices.
  
  By: Hetty Lui McKinnon
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The truth will out eventually.
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