Unforgettably delicious flavor.
Cauliflower is a favorite of a lot of folks, probably because of the firm texture and the fact that it takes on the flavors of spices really well. In this Sicilian take this cruciferous veggie is tossed with some unexpected ingredients for a lively flavor that’s unlike anything else involving cauliflower I’ve ever had.
The Italian way of cooking is to use fresh ingredients and often simple cooking techniques to bring out the best in each aspect of the dish. And, that’s done to perfection in this recipe, despite some ingredients you might not think to put with cauliflower.
The cauliflower is oven roasted and then later tossed with some golden raisins, pine nuts, and capers. I also will sometimes add a bit of parmesan cheese on top, too, but this is optional.
Each bite has a bit of savory from the seasonings, a bit of sweetness from the raisins, and some light crunch from the pine nuts.
I was skeptical the first time I made it but they go really well together- a harmonious grouping that will have you craving another serving!
Some lemon zest and buttered bread crumbs finish this dish off in a way that’s common across Europe and for good reason- it makes every bite into a mouthwatering experience.
Served at the table with fish, chicken, or pasta this is a winning side that makes the meal something special.
15m prep time
25m cook time
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 cup golden raisins
- 2 tablespoons pine nuts
- 2 tablespoons butter
- 1/2 cup bread crumbs
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained
- 1 tablespoon apple cider vinegar
- 2 tablespoons parsley chopped
- black pepper to taste
- flaky sea salt for garnish, optional
- Preheat oven to 425˚F. Add cauliflower to lined baking sheet and toss with olive oil. Sprinkle with salt Bake for 15-20 minutes or until tender, turning once.
- Place raisins in bowl of warm water for 5-10 minutes to rehydrate. Drain and set aside.
- Add pine nuts to dry skillet on medium-low and toast for 3-4 minutes util very lightly toasted. Do not overcook. Remove pine nuts from skillet.
- Increase heat to medium and melt butter in skillet. Add breadcrumbs and toss to combine. Cook for 1 minute ten remove from heat.
- Add cauliflower, raisins, pine nuts, lemon zest, lemon juice, capers, and vinegar to pan. Pour in breadcrumbs and toss to combine fully.
- Sprinkle with pepper, sea salt, and garnish with fresh parsley. Serve in pan or transfer to large serving bowl.
Recipe adapted from Well Seasoned Studio.