Winter has officially arrived- all in one weekend might I add- here in Northeast Ohio. We got pounded with over 4 feet of snow, some areas up to 12 feet along the snow belt. Cars were trapped in between mounds of heavy snow, roads became icy where even the snow plows had a hard time keeping up with clearing the roads. The temperature dropped down to 9 degrees with a wind chill of negative 13. I did recently read that spring is 50 some days away though, good news! Its hard to prepare for a snowpocalypse in Ohio because the weather always tends to be the opposite of what is foretasted. This time however, they were right- it’s a good thing I did my grocery shopping earlier in the week because the grocery stores and gas stations were madness on Friday.
In the winter, everyone turns to satisfying comfort food, something to warm the soul. Commonly soups, stews, chili, pastas- anything hot and heavy, a kind of amenity to fill you with contentment during this cold and dark time of the year. A favored dish among many-Picatta may not be the first choice for something hearty on a frigid evening, I personally always find comfort in anything with butter, lemons, pasta and everything with a brine.
Piccata is a preparation typically with meat (Chicken or Fish) that is lightly dusted with flour, seared and served with a sauce of butter, lemons and capers. My recipe is far from the classic as I am substituting a vegetable for the protein and I chose not to do the traditional Beurre Blanc (White wine butter sauce). Not going to lie my sauce doesn’t look the best and I kept it simple as I just melted butter with some aromatics and added in the capers and lemon juice. If you prefer to keep the sauce conventional, here is a great butter sauce recipe. I found cauliflower to be wonderful alternative as the silky texture from the sauce and pop of acid readily absorbs and gives a great compliment to the produce.
Mise En Place:
- (1) Head Cauliflower
- (2) Sticks Butter, cut into cubes
- (1/2) Yellow Onion, Julienne
- (1) Small Jar Capers-in brine
- (2) Lemons-Juiced, seeds removed
- (2) Cloves Garlic, sliced
- Angel Hair Pasta
- S&P, TT
Method of Prep:
- Heat oven to 400 Degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Cauliflower steaks by cutting the head in half vertical, then slicing those halves in half again. The steaks will tend to break apart, it happens. Try and keep them together best you can. Drizzle steaks with olive oil, S&P. Bake in the oven for 20 minutes-turning over after 10 minutes to allow even cooking on both sides. If you want to go classic Piccata-try lightly coating the Cauliflower in a dusting of AP Flour and searing on both sides until golden.
- Fill a sauce pot with water, bring to a boil and cook off Angel hair pasta. I always add salt to the water for flavor and a little oil to keep the noodles from sticking together. Drain water from the pasta and set aside.
- Prepare the sauce by first sauteing the aromatics (garlic and onion) until translucent, approximately 5 minutes. Begin to slowly add in butter cubes and continuing to whisk until melted over low heat. If butter begins to break remove from the heat.
- Whisk in Lemon juice and Capers (drain from brine first). Strain sauce from the aromatics, optional. (I kept the aromatics with the sauce to add to the pasta for a little something extra in the dish). Season with S&P, TT.
- Place a decent serving of Pasta on a plate, top with Cauliflower and coat in Butter sauce mixture. (Optional-toss pasta in butter sauce upon serving).
**Note: Eat immediately to keep the butter sauce from solidifying or breaking upon sitting**