GNOCCHI AND CAULIFLOWER PICCATA
Although the culinary use of "piccata" usually refers to thinly sliced or pounded meats used in Italian cooking, this recipe takes inspiration from the lemon-butter-parsley sauce typically served with chicken or veal piccata. After a few minutes in a hot skillet, store-bought gnocchi become crispy on the outside and fluffy in the middle, making them the perfect partner to crisp-tender cauliflower and the lemony sauce, which is also studded with capers.
Provided by Justin Chapple
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet, melt 2 tablespoons of the butter in the olive oil over medium heat. Add the cauliflower and a pinch of salt and cook, stirring occasionally, until browned in spots and barely softened, about 5 minutes. Add the 2 tablespoons broth, cover and cook until the broth is evaporated and the cauliflower is crisp-tender, about 2 minutes. Using a slotted spoon, transfer the cauliflower to a bowl.
- Add 2 tablespoons of the butter to the skillet. Once melted, add the gnocchi and cook over high heat, stirring occasionally, until lightly browned on the outside, about 3 minutes. Add the garlic and shallots and cook, stirring, until softened and the gnocchi are crisp on the outside, about 2 minutes.
- Add the reserved cauliflower to the gnocchi, then stir in the lemon juice, capers, red pepper flakes and the remaining 1/3 cup of broth and 2 tablespoons of butter. Cook, stirring gently, until the gnocchi and cauliflower are coated in the sauce, 2 to 3 minutes. Stir in the parsley and season with salt and pepper. Serve.
CAULIFLOWER PICCATA
This cauliflower piccata is a vegetarian showstopper, a beautiful main dish perfect for holidays yet easy enough to enjoy for weeknight dinners. Roasted cauliflower steaks are cooked in a delicious sauce of butter, wine, parsley, lemons and capers. To me, the pairing of bright lemon and briny capers is almost magical; spooning it over tender cauliflower finished with a generous serving of parsley is an easy way to maximize vegetable intake.
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and lightly spray with olive oil cooking spray.
- Remove the outer leaves and bottom portion of the stem from the cauliflower, then slice into 1-inch slabs. Depending on the size of the head, you will have 3 to 4 steak slabs and the rest will be florets. (You'll roast those along with the slabs.)
- Place the cauliflower on the prepared baking sheet, drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the edges are crisp and slightly browned, 15 to 20 minutes.
- Meanwhile, melt the butter in a large pan over medium heat. Add the shallots and cook until crispy, 4 to 5 minutes. Add in the wine and cook for another 3 to 4 minutes, scraping up any bits of crispy shallots stuck to the bottom of the pan. Add in the vegetable stock, lemon juice and capers and cook until slightly thickened, another 2 to 3 minutes.
- Remove the cauliflower from the oven, divide between 2 plates and top with sauce. Garnish with parsley and serve.
Nutrition Facts : Calories 300, Fat 24 grams, Cholesterol 48 milligrams, Sodium 700 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 6.5 grams
GNOCCHI WITH BACON AND ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Toss the cauliflower, capers and 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, 25 to 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel¿lined plate, reserving the drippings in the skillet. Add the gnocchi to the skillet and cook, stirring occasionally, until lightly browned and well coated, about 3 minutes.
- Add the pine nuts and garlic to the skillet and cook, stirring, until the pine nuts are lightly toasted and the garlic is softened, about 2 minutes. Stir in the roasted cauliflower, the remaining 1 tablespoon olive oil and 1/4 cup of the reserved cooking water, adding more cooking water as needed to loosen. Remove from the heat. Crumble the bacon and stir into the gnocchi along with the chives. Season with salt and pepper.
Nutrition Facts : Calories 490, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 976 milligrams, Carbohydrate 57 grams, Fiber 5 grams, Protein 14 grams, Sugar 9 grams
CAULIFLOWER GNOCCHI
I came up with this cauliflower gnocchi recipe after trying Trader Joe's cauliflower gnocchi. This dish reminds me of cauliflower gratin, especially if you add Parmesan-but the gnocchi are also good on their own.-Ben Rogojan, Seattle, Washington
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place cauliflower in basket. Bring to a boil. Reduce heat; steam, covered, until tender, 8-10 minutes. Drain. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry., Puree ricotta in a food processor until smooth, 20-30 seconds. Add cauliflower and egg yolk; process until smooth. Add 3/4 cup flour and pulse until mixture forms a soft dough, adding additional flour as needed. Divide dough into 4 portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 1/2-in. pieces. , In a large saucepan, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon. Melt butter in a large skillet. Add gnocchi and cook over medium heat until gnocchi start to brown, 3-4 minutes. Garnish with sage, if desired. Serve immediately.
Nutrition Facts : Calories 165 calories, Fat 10g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 486mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CAULIFLOWER PICCATA
Piccata sauce - that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor - is not just for chicken or swordfish. It's also a zesty anchor for roasted vegetables. Here, cauliflower is roasted at high heat, which concentrates the flavor, adds nuttiness and encourages caramelization, before being doused with the sauce. Chickpeas make this a fuller vegetarian meal, but leave them out if you'd rather. Piccata dishes are often served with long pasta, which tangle with the tangy sauce, but this one is also great alongside rice or tender-crisp vegetables like blistered green beans. While you are at it, try this sauce with sweet butternut squash, charred broccoli, earthy roasted carrots, golden wedges of cabbage or crispy slices of tofu. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
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