INGREDIENTS
1/4 cup
butter
2 servings
capers
1 1/2 cups
cauliflower
1 1/2 cups
chickpeas
2 servings
extra-virgin olive oil
2 servings
garlic
1 tbsp
lemon zest
2 servings
olive oil
3 pinches
red pepper flakes
1 tbsp
rosemary
3 pinches
rosemary
2 servings
Salt & Pepper
2 servings
water