This Chickpea Piccata with Cauliflower Mashed ‘Potatoes’ is a healthy, vegetarian twist on traditional Piccata.  Plump, tender chickpeas in a smooth, buttery piccata sauce with notes of lemon and nuances of white wine, served over cauliflower mock mashed potatoes.  This dish is so delicious you won’t miss the meat at all!Chickpea Piccata with Cauliflower Mash Puree

Well hey there friends!  Happy first Monday of March!

How was your weekend?  Was it stupendous and spent soaking up the sun?

Or, is it still a bit chilly where you are at?

The weather here is officially wiggity, wiggity, wiggity wack.  And, I don’t wanna ‘jump jump’.

We went from a balmy 80 degree, almost summer-like day on Friday, to an inclement 20 degree, bleak Saturday morning.

Mother Nature makes just about as much sense to me as Father Time.

Chickpea Piccata with Cauliflower Mash Puree

N-E-ways, you know what I JUST realized?

(Disclosure, this realization will show you just how absent minded and BLONDE I am when planning out my editorial calendar.)

The last TWO weeks here on zee blog have been FILLED with chicken.

Curried chicken.

Cajun chicken.

Chicken soup.

Spicy chicken.

Chicken. Chicken. Chicken. CHIIIIIIIIICKEN.

You’re probably over there thinking I cluck as a second language.

The thing is, that couldn’t be further from the truth.  I mean, don’t get me wrong, I like chicken as much as the next non-vegetarian person, but we don’t eat it at every meal.  Or even every third, or fourth, meal for that matter.

So today, we are going to make something decidedly NOT chicken… or even beef or seafood actually.

Instead, we are going to do it up Meatless Monday style.

Our taste buds are going to BASK in the deliciousness that is a meal made without a lick of meat.

It is going to be absolutely divine.

And you are going to completely forget about that fact that I over shared chicken here on NSN.

In fact, by the time we are done, you are going to be all like, Chicken WHO?

Chickpea Piccata with Cauliflower Mash PureeChickpea Piccata with Cauliflower Mash Puree

Chickpea Piccata with Parmesan Cauliflower Mash

Alias – Piccata gone trendy with a vegetarian twist.

Wait.  Meatless meals ARE totally trendy… Right?

Hmmmm… Moving on.

Plump, tender chickpeas bathed in a velvety, smooth, buttery, rich, yet light piccata sauce with notes of tart lemon and dry white wine; pops of briny capers and a generous sprinkling of fresh, herbaceous parsley.

Buuut that’s not all.  The piccata gets piled high on some healthy, silky, smooth, creamy, dreamy, parmesan studded cauliflower mashed ‘potatoes’.

UGH.  SO good it HURTS.

Serve it up with some crusty artisan bread for soaking up the sauce and you have a meal that is straight up fabulous.

Gone with the wind fabulous.  (<- Name the TV show I got that from and I’ll give you a dollar)

Chickpea Piccata with Cauliflower Mash PureeChickpea Piccata with Cauliflower Mash Puree

How to Make it:

This meal is a two part process, but both components are a breeze to whip together!

You will want to start with the cauliflower mash, since it takes about 20 minutes.  BUT, don’t fret, the 20 minutes are mostly hands off!

You will start by adding a cup of chicken stock to a large pot and seasoning it liberally with salt.  Bring it to a boil and add in a head of chopped cauliflower.  Cover the pot, reduce the heat to low and walk away.

Let the cauliflower cook (steam) until it is SUPER tender.

Meanwhile, make the chickpea piccata.

Melt some butter and oil in a large skillet and saute a finely diced shallot.  Add in the garlic, season with salt and pepper, and cook until fragrant.  Pour in the white wine (a little for you, a little for the pot), and cook until the wine is reduced and thickened.  Add in some stock, a splash of lemon juice and dump in the chickpeas.

Cook the chickpeas until the liquid is again reduced and the chickpeas are warmed throughout, about 5 minutes.  Remove the pan from the heat and gently stir in a few pats of butter, the capers and fresh parsley.

Ta-da – piccata done.

When the cauliflower is super tender, drain and transfer it to a food processor.  Add in a bit of butter and a splash or two of milk and process until supa-smooth.  Add in the parmesan cheese and call it a day.

Generously pile the cauliflower mash on a plate, top it with a few heaping spoonfuls of chickpea picatta, garnish it with a lemon slice, or two, and sprinkle everything with more parsley and parmesan.

Then take a big ‘ole bite and pat yourself on the back.

Meatless Monday has never looked so good.

Chickpea Piccata with Cauliflower Mash Puree

Recipe Notes:

  1. When steaming the cauliflower, you can substitute water, or broth, for the stock.  You can use a combination of stock and water.  I use stock because it adds a lot of flavor.
  2. When preparing the cauliflower for the mash, you will want to cut the head of cauliflower into florets, and then cut the florets into roughly ½ – 1’’ pieces.  You don’t need to be exact.  Just know if you leave your pieces of cauliflower on the larger side, they will take longer to become completely soft when steaming, so you will need to add a few minutes to the cook time.
  3. If you have an immersion blender, I recommend you use it when making the cauliflower mash, instead of transferring everything to the food processor.  Simply drain the cauliflower and return it back to the pot and follow the instructions as directed, adding the butter and milk, then stir in the parmesan cheese.
  4. If you want to save time, the cauliflower mash can be made up to 3 days in advance, and stored in an airtight container in the refrigerator.  To reheat, place the mash in a small saucepan over low heat and cook until warmed throughout, stirring occasionally.  Add a splash or two of more milk or butter if desired.
  5. If you want your piccata sauce a little thicker and creamier, you can add a little bit of flour.  You will want to add it to the pan after the garlic, and before the wine.  I included the optional instructions in the recipe below, but make sure you cook (and stir) the flour for at least a minute to cook off the raw flour taste.  I have made the piccata sauce both with, and without, the addition of flour, and I personally like it without the flour.  I find the sauce to be more velvety, delicate and buttery without the flour, but like always, I encourage you to make this recipe your own!

Chickpea Piccata with Cauliflower Mash PureeChickpea Piccata with Cauliflower Mash Puree

Lightened up, yet downright delicious AND made meatless for the Monday win, this Chickpea Piccata with Parmesan Cauliflower mash is everything a meal makeover should be.

Until FRIDAY where a group of bloggers and I will be bringing you a feast of St. Patrick ’s Day recipes, cheers – To marvelous meatless Monday.

-xoxo-

Cheyanne

5 from 10 votes
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Chickpea Piccata with Parmesan Cauliflower Mash
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Chickpea Piccata with Cauliflower Mashed 'Potatoes' is a healthy, vegetarian twist on traditional Piccata. Plump, tender chickpeas in a smooth, buttery piccata sauce with notes of lemon and nuances of white wine, served over cauliflower mock mashed potatoes. This dish is so delicious you won't miss the meat at all!

Course: entree, Main Course
Cuisine: American, Italian
Servings: 4
Calories: 254 kcal
Author: Cheyanne Holzworth-Bany
Ingredients
  • Chickpea Piccata:
  • 5 TBS Unsalted Butter , DIVIDED
  • 1 TBS Olive Oil
  • 1 Shallot – peeled and finely diced
  • 2 Cloves Garlic – peeled and minced
  • 1 TBS All Purpose Flour (OPTIONAL)*
  • ¾ Cup Dry White Wine
  • 1 ¾ Cup Reduced Sodium Chicken Stock , DIVIDED*
  • 1 Lemon , juiced (about 2 TBS)
  • 1 (19 ounce) can Chickpeas – drained and rinsed
  • 2 TBS Brined Capers , or more to taste – drained
  • 3 TBS Fresh Parsley – roughly chopped, plus more for garnish
  • Kosher Salt and Ground Black Pepper , to taste
  • Parmesan Cauliflower Mash:
  • 1 Large Head Cauliflower – florets roughly chopped into 1-½’’ pieces
  • 3 TBS Milk
  • ¼ Cup Parmesan , grated
  • Optional Garnishes: Lemon Slices, Fresh Parsley, Grated Parmesan, Micro Greens
Instructions
  1. Make the Cauliflower Mash: In a large pot, bring 1 cup chicken stock* and 1 teaspoon salt to a boil. Add the cauliflower and return to a boil. Cover, reduce heat to low and steam cauliflower for 18-20 minutes, or until cauliflower is very tender.
  2. Drain the cauliflower and transfer to a food processor*. 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. (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.*
  3. Meanwhile, make the Chickpea Piccata: 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.)
  4. Add the wine, increase heat to medium-high and cook until reduced and thickened, about 4 minutes.
  5. Add the chicken stock, lemon juice and chickpeas to the pan. Cook until liquid is again reduced and the chickpeas are warmed through, about 5 minutes. Remove pan from heat and stir in 3 tablespoons of butter, capers, and parsley until melted and sauce is velvety, about 1 minute. Taste and adjust for seasoning with salt and pepper.
  6. To Serve: 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!
Recipe Notes

1. When steaming the cauliflower, you can substitute water, or broth, for the stock. You can use a combination of stock and water. I use stock because it adds a lot of flavor.

2. When preparing the cauliflower for the mash, you will want to cut the head of cauliflower into florets, and then cut the florets into roughly ½ - 1’’ pieces. You don’t need to be exact. Just know if you leave your pieces of cauliflower on the larger side, they will take longer to become completely soft when steaming, so you will need to add a few minutes to the cook time.

3. If you have an immersion blender, I recommend you use it when making the cauliflower mash, instead of transferring everything to the food processor. Simply drain the cauliflower and return it back to the pot and follow the instructions as directed, adding the butter and milk, then stir in the parmesan cheese.

4. If you want to save time, the cauliflower mash can be made up to 3 days in advance, and stored in an airtight container in the refrigerator. To reheat, place the mash in a small saucepan over low heat and cook until warmed throughout, stirring occasionally. Add a splash or two of more milk or butter if desired.

5. If you want your piccata sauce a little thicker and creamier, you can add a little bit of flour. You will want to add it to the pan after the garlic, and before the wine. I included the optional instructions in the recipe below, but make sure you cook (and stir) the flour for at least a minute to cook off the raw flour taste. I have made the piccata sauce both with, and without, the addition of flour, and I personally like it without the flour. I find the sauce to be more velvety, delicate and buttery without the flour, but like always, I encourage you to make this recipe your own!

Nutrition Facts
Chickpea Piccata with Parmesan Cauliflower Mash
Amount Per Serving
Calories 254 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 42mg 14%
Sodium 456mg 19%
Potassium 171mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 0g 0%
Sugars 1g
Protein 5g 10%
Vitamin A 15.1%
Vitamin C 5.2%
Calcium 10.4%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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