Chickpea Piccata with Parmesan Cauliflower Mash

INGREDIENTS

Chickpea Piccata:

5 tbsp

Unsalted Butter (, DIVIDED)

1 tbsp

Olive Oil

Shallot (– peeled and finely diced)

2 cloves

Garlic (– peeled and minced)

1 tbsp

All Purpose Flour ((OPTIONAL)*)

3/4 cup

Dry White Wine

1 3/4 cups

Reduced Sodium Chicken Stock (, DIVIDED*)

Lemon (, juiced (about 2 TBS))

1 19 ounce can

Chickpeas (– drained and rinsed)

2 tbsp

Brined Capers (, or more to taste – drained)

3 tbsp

Fresh Parsley (– roughly chopped, plus more for garnish)

Kosher Salt and Ground Black Pepper (, to taste)

Parmesan Cauliflower Mash:

Large Head Cauliflower (– florets roughly chopped into 1-½’’ pieces)

3 tbsp

Milk

1/4 cup

Parmesan (, grated)

Optional Garnishes: Lemon Slices, Fresh Parsley, Grated Parmesan, Micro Greens