I edited the recipe to include my changes from the original NY Times recipe - including adding pasta to it! I love piccata sauce and the proportions of this are good. I always include some of the outer cauliflower leaves when I’m roasting - they get tender and add some more color and flavor. I recommend roasting the chickpeas (not from the original recipe but I edited it here) - it adds some more texture! This sauce is addicting, and easy to make vegan if you use vegan butter. I think this would also be lovely with some toasted breadcrumbs, Panko, or even toasted walnuts for crunch on top. I forgot to do a squeeze of lemon at the table and think that would have also been great. Definitely will make again!
