Portobello Piccata with Cauliflower and Hazelnut Puree

While I’m waiting for the inevitable return of warmth and sunshine, it seems necessary to whip up dishes that will keep the bitter, almost-spring winds at bay.  This is a really yummy dish with layers of textures and flavors.  The hazelnuts highlight the sweetness and nuttiness of the cauliflower;  the mushrooms add meatiness;  and the picant sauce lightens the plate with lemon, white wine and capers.  Enjoy! -Amanda

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Portobello Piccata with Cauliflower and Hazelnut Puree

Serves 2-4

For the Portobello Piccata:

2 tablespoons olive oil

1 small onion

6 portobello mushroom caps

1/2 cup dry white wine

1 lemon, juiced

2 tablespoons capers

2 large cloves garlic, minced

salt and pepper, to taste

For the Cauliflower and Hazelnut Puree

1 head cauliflower

1/4 cup hazelnut butter

1 1/2 cups chickpeas or navy beans

1 lemon, juiced

salt and pepper, to taste

Directions:

1.  For the Portobello Picatta: In a large skillet, lightly sautee the onion in the olive oil until translucent.  Add the portobello mushrooms, being sure not to crowd the pan.  When the mushrooms begin to sear and turn golden brown, flip to the other side.  Deglaze the pan with wine.  Stir in capers, lemon juice, and garlic.  Season to taste.

2.  For the Cauliflower and Hazelnut Puree:  Steam the cauliflower until tender.  When ready, pulse in the food processor with remaining ingredients until totally smooth.  *Note:  If it is too thick, add olive oil or water until desired consistency is reached.

3.  To Assemble: Plate each dish by mounding the mushroom steaks on top of the puree.  Garnish with parsley and a drizzle of olive oil (optional).

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