Crispy Cauliflower With Capers, Raisins, And Breadcrumbs
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
54
Sourness
40
mins
Prep time (avg)
3.1
Difficulty
Ingredients:
6 tbsps
Olive Oil (divided)1 tsp
Anchovy Paste (optional)1 cup
Golden Raisins1 tbsp
White Wine Vinegar2 tbsps
Parsley (chopped flat-leaf)Directions:
1
Preheat oven to 425°F
2
Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper
3
Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer
4
Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes
5
DO AHEAD: Cauliflower can be made 4 hours ahead
6
Let stand at room temperature
7
Reheat before using
8
Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat
9
Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes
10
Add capers and cook until they start to pop, about 3 minutes longer
11
Add breadcrumbs and toss to coat
12
Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside
13
Add chicken broth and anchovy paste (if using) to same saucepan
14
Bring to a boil
15
Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes
16
Remove from heat and set aside
17
DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead
18
Rewarm raisin mixture before continuing
19
Transfer warm cauliflower to a serving bowl
20
Scatter raisin mixture over, then toss to distribute evenly
21
Season to taste with salt and pepper
22
Sprinkle cauliflower with breadcrumb mixture and parsley
23
Preheat oven to 425°F
24
Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper
25
Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer
26
Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes
27
DO AHEAD: Cauliflower can be made 4 hours ahead
28
Let stand at room temperature
29
Reheat before using
30
Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat
31
Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes
32
Add capers and cook until they start to pop, about 3 minutes longer
33
Add breadcrumbs and toss to coat
34
Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside
35
Add chicken broth and anchovy paste (if using) to same saucepan
36
Bring to a boil
37
Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes
38
Remove from heat and set aside
39
DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead
40
Rewarm raisin mixture before continuing
41
Transfer warm cauliflower to a serving bowl
42
Scatter raisin mixture over, then toss to distribute evenly
43
Season to taste with salt and pepper
44
Sprinkle cauliflower with breadcrumb mixture and parsley