10 years ago

Seared Cauliflower and Chickpeas Piccata
[Vegan, Gluten-Free]

ZD By: Zsu Dever

Author Bio

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat:... Read More

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Seared Cauliflower and Chickpeas Piccata b

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Seared Cauliflower and Chickpeas Piccata [Vegan, Gluten-Free]

Dairy Free

This seared cauliflower piccata is a must-make for anyone. Cauliflower steaks are seared until golden on the outside. A sauce is then made using the "drippings" as you would with traditional piccata with the addition of chickpeas, wine, capers, and seasonings. Each part of the recipe works together as a... Read More

Ingredients You Need for Seared Cauliflower and Chickpeas Piccata [Vegan, Gluten-Free]

For the Sweet Potatoes:

2 large sweet potatoes, peeled and cut into 1/2-inch half-moons
1 teaspoon olive oil
Salt and black pepper

For the Collards:

8 ounces collard greens, tough stems removed and cut into ribbons
1/4 small onion, chopped

For the Cauliflower:

1 tablespoon olive oil
1 small head cauliflower, cut into 1/2-inch slices

For the Sauce:

1 15-ounce can chickpeas, rinsed and drained
1 tablespoon olive oil
4 garlic cloves, cut into thin slices
1/4 teaspoon red chili flakes
2 teaspoons all-purpose flour or rice flour to make it gluten-free
1/4 cup dry white wine or vermouth
1/2 cup vegetable broth
2 tablespoon capers
1 to 2 tablespoons fresh lemon juice
2 tablespoons minced parsley

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How to Prepare Seared Cauliflower and Chickpeas Piccata [Vegan, Gluten-Free]

To Make the Sweet Potatoes:

Preheat the oven to 425°F. Combine the potatoes and oil on a baking sheet and season with salt and black pepper. Bake the potatoes until golden and tender, about 20-30 minutes, flipping the potatoes midway through cooking. Lightly mash with a potato masher.

To Make the Collards:

Combine the collards and onion in a medium pot. Add enough water to cover the collards well. Cooking the collards in plenty of water will reduce their bitterness. Season with salt and black pepper and cook until tender over medium heat, about 20 minutes. Drain and keep warm.

To Make the Cauliflower:

Heat the oil in a large skillet over medium heat. Add the cauliflower slices (and the pieces that fell away when slicing), cover the skillet with a lid, reduce the heat to medium-low, and cook until golden, about 9 minutes. Flip the pieces and cook the other side until golden and the cauliflower is tender, another 9 minutes. Remove from the skillet and keep warm.

To Make the Sauce:

Heat the now empty skillet over medium heat. Add the chickpeas and cook until they are dry, about 3 minutes. Add the oil and cook until the chickpeas are golden, about 4 minutes. Add the garlic and chili flakes and cook until the garlic is golden, about 2 minutes.
Add the flour and mix well. Add the wine and cook until the wine almost evaporates completely. Add the broth and capers and cook until the broth is reduced by half and thickens, about 2 minutes. Add the reserved cauliflower, lemon juice, and parsley.
Cook until the cauliflower is warmed through. Season with salt and black pepper.