One-Pan Braised Cauliflower and White Bean Piccata

A piccata with bright vegetables, full of flavour and inexpensive to prepare.

PREP TIME : 10 minutes

COOK TIME : 20 minutes to 25 minutes

SERVES : 4

INGREDIENTS :

• 1 medium head cauliflower (2 to 2 1/2 pounds)
• 1 medium shallot
• 2 cloves garlic
• 2 (about 15-ounce) cans cannellini beans
• 1 large lemon
• 3 tablespoons capers
• 1/2 medium bunch fresh parsley
• 1/4 cup olive oil
• 1 teaspoon kosher salt, divided
• 2 cups low-sodium vegetable or chicken broth
• 1/4 teaspoon freshly ground black pepper
• Crusty bread, for serving (optional)

INSTRUCTIONS :

1. Trim, core, and cut 1 medium head cauliflower into 1-inch florets (about 6 cups). Finely chop 1 medium shallot (about 1/4 cup). Mince 2 garlic cloves. Drain and rinse 2 (about 15-ounce) cans cannellini beans. Finely grate zest from 1 large lemon (about 1 tablespoon), then juice the lemon (3 to 4 tablespoons). Drain 3 tablespoons capers. Pick the leaves from 1/2 medium bunch fresh parsley until you have 1/4 cup and finely chop.
2. Heat 1/4 cup olive oil in a Dutch oven or 12-inch or larger large high-sided skillet over medium-high heat until shimmering. Add the cauliflower, season with 1/2 teaspoon of the kosher salt, and stir to coat with the oil. Spread into an even layer and cook undisturbed until the bottom is browned, 3 to 4 minutes. Stir and cook, stirring occasionally, until lightly browned all over, about 3 minutes more.
3. Reduce the heat to medium. Add the shallot and garlic. Cook, stirring occasionally, until fragrant but not browned, about 1 minute.
4. Add the beans, 2 cups low-sodium vegetable or chicken broth, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine. Bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the cauliflower is just tender, stirring occasionally, 5 to 7 minutes.
5. Remove the pot from the heat. Add the lemon zest, juice, capers, and all but 1 tablespoon of the parsley. Stir to combine. Garnish with the remaining parsley and serve with crusty bread if desired.