Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:12Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	# To serve, place the cauliflower and chickpeas, if using, on serving plates. Top		# 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.		with the lemon caper sauce. Top with parsley and serve with lemon slices.

			[[Category:Vegetables]]

Tim at 21:49, 30 November 2021

2021-11-30T21:49:30Z

← Older revision		Revision as of 14:49, 30 November 2021
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			Source: Unknown

	=== Ingredients ===		=== Ingredients ===

Tim: Created page with "=== Ingredients === * 1 cauliflower, cut into large 2-inch florets * Extra-virgin olive oil * Kosher salt and black pepper, to taste * 1 (15-ounce) can chickpeas, drained (optional) * 1 shallot, finely diced * 3 garlic cloves, finely chopped * 1 cup vegetable stock * 4 tablespoons unsalted butter * 2 tablespoons capers, drained * Zest of 1 lemon * 2 tablespoons lemon juice (from 1 lemon * Parsley, chopped, for garnish * 1 lemon, sliced, for serving === Directions ===..."

2021-11-30T21:49:13Z

Created page with "=== Ingredients === * 1 cauliflower, cut into large 2-inch florets * Extra-virgin olive oil * Kosher salt and black pepper, to taste * 1 (15-ounce) can chickpeas, drained (optional) * 1 shallot, finely diced * 3 garlic cloves, finely chopped * 1 cup vegetable stock * 4 tablespoons unsalted butter * 2 tablespoons capers, drained * Zest of 1 lemon * 2 tablespoons lemon juice (from 1 lemon * Parsley, chopped, for garnish * 1 lemon, sliced, for serving === Directions ===..."

New page

=== Ingredients ===

* 1 cauliflower, cut into large 2-inch florets
* Extra-virgin olive oil
* Kosher salt and black pepper, to taste
* 1 (15-ounce) can chickpeas, drained (optional)
* 1 shallot, finely diced
* 3 garlic cloves, finely chopped
* 1 cup vegetable stock
* 4 tablespoons unsalted butter
* 2 tablespoons capers, drained
* Zest of 1 lemon
* 2 tablespoons lemon juice (from 1 lemon
* Parsley, chopped, for garnish
* 1 lemon, sliced, for serving

=== Directions ===

# 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 sauté 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 1/2
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.

Cauliflower Piccata - Revision history

Tim: Migrate manual category index links to MediaWiki categories

Tim at 21:49, 30 November 2021