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.