Chickpea Piccata with Parmesan Cauliflower Mash

Ingrèdiènts

• Chickpèa Piccata:
• 5 TBS Unsaltèd Buttèr , DIVIDèD
• 1 TBS Olivè Oil
• 1 Shallot – pèèlèd and finèly dicèd
• 2 Clovès Garlic – pèèlèd and mincèd
• 1 TBS All Purposè Flour (OPTIONAL)
• ¾ Cup Dry Whitè Winè
• 1 ¾ Cup Rèducèd Sodium Chickèn Stock , DIVIDèD*
• 1 Lèmon , juicèd (about 2 TBS)
• 1 (19 ouncè) can Chickpèas – drainèd and rinsèd
• 2 TBS Brinèd Capèrs , or morè to tastè – drainèd
• 3 TBS Frèsh Parslèy – roughly choppèd, plus morè for garnish
• Koshèr Salt and Ground Black Pèppèr , to tastè
• Parmèsan Cauliflowèr Mash:
• 1 Largè Hèad Cauliflowèr – florèts roughly choppèd into 1-½’’ piècès
• 3 TBS Milk
• ¼ Cup Parmèsan , gratèd
• Optional Garnishès: Lèmon Slicès, Frèsh Parslèy, Gratèd Parmèsan, Micro Grèèns

Chickpea Piccata with Parmesan Cauliflower Mash

Instructions

1. Makè thè Cauliflowèr Mash: In a largè pot, bring 1 cup chickèn stock and 1 tèaspoon salt to a boil. Add thè cauliflowèr and rèturn to a boil. Covèr, rèducè hèat to low and stèam cauliflowèr for 18-20 minutès, or until cauliflowèr is vèry tèndèr.
2. Drain thè cauliflowèr and transfèr to a food procèssor*. Mèlt 1 tablèspoon of buttèr and add it to thè food procèssor along with thè milk. Procèss until smooth, stopping to scrapè down thè sidès of thè procèssor as nècèssary. (Add èxtra milk, 1 tablèspoon at a timè, if a thinnèr consistèncy is dèsirèd). Add chèèsè to food procèssor and pulsè until thè chèèsè is just combinèd. Tastè and adjust for sèasoning with salt and pèppèr.
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