Wednesday, December 14, 2011

Crispy Cauliflower

My husband picked this recipe to try!  I wasn't sure about it but there is something to be said about the sweetness of raisins paired with the tartness of capers!  Pretty good!  I'd say this is definitely a side dish and not a main dish!  To see the recipe in its original format, click HERE.

  • 1 large head of cauliflower (2 pounds), cut into 2” florets
  • 6 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons salt-packed capers, soaked, rinsed, patted dry
  • 3/4 cup fresh coarse breadcrumbs
  • 1/2 cup low-salt veg broth
  • 1/3 cup golden raisins
  • 1 tablespoon white wine vinegar or Champagne vinegar
  • 2 tablespoons chopped flat-leaf parsley


  • Preheat oven to 425°. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.
  • Meanwhile, heat remaining 3 Tbsp. olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5–6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2–3 minutes; transfer breadcrumb mixture to a plate and set aside.
  • Add veg broth  to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. Do ahead: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture mixture before continuing.
  • Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

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