I developed this recipe as a way to use the plethora of dill growing in my garden and incorporate leeks which are in season.

You only want to use the white part of the leek. Discard the bottom roots and reserve the green tops, they are great to make stock!

When cutting your carrots, in order to ensure even cooking, try to make all the pieces the same size. Slice the thicker parts of the carrot into halves or quarters.

Add the carrots to a pot with orange zest, orange juice, broth and leeks. Make sure to grate the orange zest directly onto the carrots so you get all the orange oil into the pot as well!

When cutting the cauliflower, make a cut directly down the center and then cut into 3/4 inch slices. You can usually only get 3 pieces from each head until they start to fall apart. You can use the rest of the cauliflower for another recipe.

Its easiest to trim the stem and green leaves after to cut your slices.

Cauliflower Piccata Recipe

Serves 3-4 

For the carrot leek puree:

2 lbs carrots, peeled and cut

4 fresh leeks, whites only

2 oranges

1 qt veggie broth

2 tbs butter

1/4 cup half and half

For the cauliflower:

1-2 heads cauliflower, sliced as described above

3/4 cup flower

1/2 tsp salt, pepper, basil, parsley, garlic, onion, oregano

1/2 cup milk

3 tbs dijon

1 egg

Olive oil for frying

For the frizzled onions:

1 small onion

1/4 cup flour

1/2 tsp chipotle, garlic powder, onion powder

1 tsp smoked paprika

1 tbs paprika

1 cup corn oil for frying

For the sauce:

1 cup dry white wine

1 lemon

1.5 oz capers

1 tbs butter, softened, mixed with 1 tsp flour

For the arugula:

1 package arugula

1 clove of garlic, chopped

1 tsp dijon

olive oil for sautéing

fresh dill for garnish

 

Preheat oven to 350.

Place leeks, carrots, orange juice and zest, and 2 cups of broth in a sauce pan. Cook on high until carrots are very soft. Add more broth if necessary to keep pan moist. There should be minimal liquid left in pan once cooked.

Mix together flour, salt, pepper, basil, parsley, garlic powder, onion powder, and oregano in shallow bowl to batter cauliflower. In a separate bowl, mix together milk, dijon mustard, and one egg. Heat a large skillet with olive oil. Batter cauliflower in milk then flower mixtures and place into hot pan. Repeat with all pieces of cauliflower. Sear cauliflower on both sides and put pan in 350 degree oven for 5-10 minutes until cauliflower is cooked through.

In the meantime heat corn oil for onion frizzle in a small saucepan. Mix together flour and spices. Slice onion thin, dredge in flour mixture and place into hot oil. Fry until golden and place onto paper towel to drain oil. Reserve for garnish.

Remove cauliflower from oven and place on paper towel to drain. Save pan and use to make sauce! Place wine, capers, and lemon juice + zest into pan and cook down until alcohol has burned off and all brown bits from pan are incorporated (this is where the flavor comes from!). Add flour and butter mixture to thicken sauce.

Heat olive oil, garlic and dijon in pan and saute arugula until wilted.

Puree cooked leeks and carrots in food processor with butter and half and half.

Add cauliflower back to pan with sauce.

Spread puree onto plate, place cauliflower on top, with arugula and frizzled onion. Garnish with fresh dill and enjoy!