Crispy Cauliflower with Capers, Raisins and Breadcrumbs
Sicilian-inspired. Use home made breadcrumbs only. Let cubes of ciabatta or other white bread dry out then buzz them into coarse crumbs in food processor.
Yield: 8 Servings Ready in moments
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|1 large headCauliflower; cut into 2" florets|
|6 tbsExtra virgin olive oil; divided|
|3 clovesgarlic; thinly sliced|
|2 tbsCapers; rinsed, patted dry|
|3/4 cupcoarse breadcrumbs; homemade|
|1/2 cupLow sodium chicken broth|
|1 tspanchovy paste; or anchovies|
|1/3 cupGolden raisins|
|1 tspchampagne vinegar|
|2 tbsflat leaf parsley; chopped|
Crispy Cauliflower with Capers, Raisins and Breadcrumbs Preparation
Preheat oven to 425. Toss florets with olive oil and seasonings in large bowl. Divide between 2 large rimmed baking sheets.
Roast, tossing occasionally till golden and crispy, 45 min. (can be made 4 hours ahead).
Heat 3 tbs oil in saucepan, add garlic, stirring till golden, 5-6 min. Add capers till they start to pop, 3 min longer. Add breadcrumbs and toss to coat. Cook, stirring often till breadcrumbs are golden, 2-3 min; transfer mixture to a plate and set aside.
Add broth and anchovy paste to same saucepan. Bring to boil, add raisins and vinegar and cook till almost all liquid is absorbed, about 5 min. Remove from heat, set aside. (can be made 2 hours ahead). Rewarm.
Transfer warm cauliflower to serving bowl, scatter raisin mixture over, toss to distribute evenly. Season. Sprinkle cauliflower with breadcrumb mixture and parsley.
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