Chop cauliflower into 1-2” chunks. Peel and mince shallot. Zest lemon, squeeze juice from 1/2 of lemon and slice other half into wedges. Drain capers. Trim ends off green beans.

Bring a medium pot of salted water to boil. Add cauliflower, cover and simmer until very soft and tender, 10-15 minutes.

Drain well, then place cauliflower back in pot. Mash with a potato masher or a fork, then mix in sour cream, salt and pepper.

In a medium sized bowl combine ground chicken, egg, half of minced shallot, 1/2 teaspoon salt and 1/2 teaspoon black pepper, mix until combined

Heat 2 teaspoons olive oil in a medium frying pan over medium-high heat. When hot use two spoons to drop roughly 2” sized meatballs into pan and press down to flatten into patties.

Cook until browned and cooked through, about 4-5 minutes per side. Transfer to plate.

In same pan used to cook chicken, heat 2 teaspoons olive oil over medium heat. Add remaining half of shallot and cook until browned 2 minutes. Add capers and cook 1 minute.

Stir in broth (or water), lemon zest and lemon juice. Add patties back to skillet. Bring to a simmer and cook, 8-10 minutes, flipping patties halfway, until sauce has thickened. Stir in butter.

While patties are cooking, heat broiler with rack in top position. Place green beans on a rimmed baking tray, toss with 2 teaspoons olive oil, salt and pepper. Broil until lightly charred, about 4-6 minutes.

Serve cauliflower mash and top with chicken patties and sauce. Place green beans on the side and serve with a lemon wedge.