Thursday, June 2, 2011

Roasted Cauliflower with Raisins and Capers

I found this recipe in the French Women Don't Get Fat Cookbook about 2 weeks ago and have made it twice already. Mellow cauliflower, a little sweet, a little salt and a bit of crunch add up to something that tickles the taste buds in a very satisfying way. It's good hot or at room temperature. I've altered the recipe slightly, cutting down on the olive oil, and substituting sunflower seeds for the pine nuts.

1/3 cup raisins 
2 Tablespoons red wine vinegar
1 large head cauliflower, trimmed and cut into small florets
3 Tablespoons olive oil
salt and freshly ground black pepper
1 Tablespoon capers, drained and slightly chopped (or leave whole)
3 Tablespoons roasted, unsalted sunflower seeds (or pine nuts)
1 Tablespoon finely chopped parsley

Preheat the oven to 400 degrees.

Combine the raisins and vinegar in a small bowl and allow the raisins to plump for about 30 minutes. 

Place the cauliflower florets on a baking sheet and drizzle with about 2 Tablespoons of the olive oil. Season to taste and roast in the oven for 25 minutes, turning occasionally. It may not take this long - watch for browning.

In a medium bowl, combine the raisins, along with the vinegar, capers, sunflower seeds and remaining olive oil. Season lightly.

Remove the baking sheet from the oven and pour the raisin-caper mixture over the cauliflower, tossing gently. Return the baking sheet to the oven and continue roasting for an additional 15 minutes or until the cauliflower is tender and caramelized. Remove from the oven, place in a bowl and sprinkle with parsley.