Sicilian Cauliflower with Fresh Flavors (Print version)
Golden roasted cauliflower tossed with raisins, capers, olives, pine nuts, lemon, and parsley for a bright Sicilian-style side.
# Ingredients:
For the cauliflower
01 -
1 large head cauliflower, about 2 lb (900 g), cut into bite-size florets
02 -
3 tablespoons extra virgin olive oil
03 -
3/4 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
05 -
1/4 teaspoon red pepper flakes, optional
For the fresh finish
06 -
1/4 cup (40 g) golden raisins
07 -
2 tablespoons capers, drained
08 -
1/3 cup (45 g) pitted Castelvetrano olives, chopped
09 -
3 tablespoons pine nuts
10 -
1 teaspoon finely grated lemon zest
11 -
2 tablespoons fresh lemon juice
12 -
1 tablespoon red wine vinegar
13 -
1/3 cup chopped fresh flat-leaf parsley
14 -
1 tablespoon extra virgin olive oil, for finishing
# Instructions:
01 -
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it bare for deeper browning.
02 -
Toss the cauliflower florets with 3 tablespoons olive oil, kosher salt, black pepper, and red pepper flakes. Spread in one even layer with space between the pieces.
03 -
Roast for 22-25 minutes, turning once halfway through, until the cauliflower is tender and the edges are browned.
04 -
While the cauliflower roasts, cover the golden raisins with hot water for 5 minutes. Drain well.
05 -
Toast the pine nuts in a dry skillet over medium-low heat for 2-3 minutes, stirring often, until golden and fragrant. Transfer to a plate.
06 -
Add the hot cauliflower to a serving bowl with raisins, capers, olives, lemon zest, lemon juice, red wine vinegar, parsley, toasted pine nuts, and 1 tablespoon olive oil. Toss gently and adjust salt, lemon, or vinegar to taste.
# Good to know:
01 -
Serve warm or at room temperature.
02 -
Best texture is within the first day, but leftovers keep well for up to 4 days.
03 -
Add chickpeas during the last 10 minutes of roasting for a heartier side.