This comes from Hetty McKinnon in NYTimes Cooking and works great as its own dish but we had it with an autumnal zucchini soup and some bread. We made a couple of adjustments – e.g. using vegan butter and roasting the chickpeas to make them a bit more crispy – but it’s easy to make with a bit of patience. And it’s a great sweet and salty veggie dish for any occasion.

For this you’ll need: x1 head cauliflower (cored and broken into 1″ florets), x1 14 oz can chickpeas (drained and rinsed), x1 shallot (peeled and chopped), x3 garlic cloves (crushed and chopped), 1 cup veggie stock, x4 Tbsp unsalted butter, x2 Tbsp capers, x1 lemon (for both zest and juice), x1-2 Tbsp parsley (fresh [chopped] or dried), 1/2 tsp red pepper flakes, salt, pepper, olive oil.

Preheat the oven to 425. In a large bowl toss the cauliflower florets with a couple tablespoons of olive oil and a good grinding of salt and pepper. Make sure everything is coated and then place on to one side of a lightly greased baking tray and, on the other side or on their own separate tray, place the drained chickpeas. Place into the preheated oven and cook, turning/tossing them over once or twice, until browned -about 20-25 minutes.

Meanwhile, in a large skillet, heat 1 Tbsp olive oil and add the chopped shallot. Cook until fragrant, about 1 min, and add the chopped garlic – tossing them together well for about another minute. Pour the stock into the pan and allow to simmer until it is reduced by about half, 4-5 minutes. Reduce the heat to low and add the capers, butter, juice from 1 lemon, zest from 1 lemon, the red pepper flakes and a good grinding of salt and pepper. Combine well and stir occasionally until the butter is melted and slightly thickened – about 5 minutes.

Once the cauliflower and chickpeas are browned, remove them from the oven and place them into a serving bowl. Add the parsley, then pour the butter/lemon sauce over the top, stir well and serve.

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