I am always looking for ways to change up a standard recipe, that I seem to make over and over. Especially this time of year, I am hearing lots of people that are switching over to a gluten-free lifestyle or trying to cut down on the “bad” carbs.
Chicken Piccata is one recipe I can always count on that my whole family will eat. Even my most picky eater just scrapes the capers off and is happy. So how can I make this a healthier dish to put on my dinner table? I came up with nuts, instead of breadcrumbs. When I use breadcrumbs, in anything, they are homemade and toasted with copious amounts of butter. I also try to infuse as much flavor into the breadcrumbs as possible and that means salt, too. By using the nuts, you get SO much more flavor and less salt with no butter.
In this recipe, I chose to use walnuts, but you can really use any nut. I also, always, toast the nuts before I use them. It really enhances the flavor. Finally, remember that nuts do have a shelf life. You should be able to smell when they have turned or are a little too old to use. Or you can just trust the date on the bag.
Sorry for no picture. I thought I had one from testing but didn’t. I promise to post one soon.
Toss florets with 2 T. olive oil, salt and pepper in a bowl
Arrange in a single layer on a baking sheet.
Broil, turning once, half way through, until charred and tender, about 15 minutes.
Meanwhile, heat garlic and remaining oil in skillet an cook, over medium heat until golden, about 5 minutes. Be sure to watch and stir, so garlic doesn't burn. Transfer oil and garlic to a a medium bowl an let cool.
Stir almonds, parsley, chocolate, sherry, salt and pepper into garlic oil.
Toss with cauliflower while it is still hot. Garnish and serve immediately.