1 cauliflower cut into 2-inch florets

olive oil

salt and black pepper to taste

1 can of chickpeas drained

1 shallot finely diced

3 garlic cloves finely chopped

1 c vegetable stock

4 Tbsp unsalted butter

2 Tbsp capers drained

2 lemons zest and juice from 1, other sliced for serving

parsley chopped, for garnish

Serves 4

ROAST CAULIFLOWER: Heat the oven to 425 degrees F. Place cauliflower florets onto a sheet pan and drizzle with 2-3 Tbsp olive oil. Season with salt and pepper and roast for 20 to 25 minute, until golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.

MAKE THE SAUCE: Heat a medium skillet to medium-high. Add 1 tbl olive oil and the shallot, and saute 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 ½ tsp of kosher salt and a few grinds of pepper.

MAKE STARCHY SIDE: either pasta, garlic bread, or whole grain.

TO SERVE: To serve, place cauliflower and chickpeas (if using) on serving plates. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices. Or mix all together in your sauce pan.