BROWN BUTTER CAULIFLOWER PICCATA
Makes about 4 cups
Sautéed cauliflower and white beans absorb all the deliciously iconic flavors you know and love about chicken piccata plus a tastefully unexpected nuttiness from the brown butter.
3 cups fresh cauliflower florets (about 1 small head)
⅓ cup water
1½ teaspoons kosher salt, divided
1 tablespoon olive oil
6 tablespoons unsalted butter
1 shallot, thinly sliced
2 teaspoons minced garlic
2 tablespoons all-purpose flour
1 (15.5-ounce) can cannellini beans, drained
3 tablespoons capers
¾ cup chicken broth
¼ cup dry white wine
3 tablespoons fresh lemon juice
½ teaspoon ground black pepper
¼ cup shredded Parmesan cheese
¼ cup chopped fresh parsley
In a 12-inch cast-iron skillet, bring cauliflower, ⅓ cup water, and 1 teaspoon saltto a boil
