What is new is new again in my kitchen, so again I turned to NY Times Cooking for my latest cooking project, Cauliflower Piccata.
I was attracted to this recipe for 1) the simple desire to try something new with cauliflower and 2) the excuse to buy some new capers. Thankfully my low expectations were stampeded by the great result - only slightly tangy from the brined capers and lemon, a great texture from the well-cooked but firm cauliflower, and sweet undertones from the melted butter.
As you can tell, my mouth is still salivating over this diverse set of flavors, weeks after I actually consumed the dish! I made a few modifications to the NY Times recipe:
- No chickpeas or parsley, and I did not serve the dish with lemon slices as directed
- I made the cauliflower in advance of preparing the final dish, so the cooked cauliflower sat for an hour
- 3 tbsp butter instead of 4
- Less zest (from 1/2 lemon) and I didn't measure the lemon juice
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