Description
A flavorful and nutritious roasted cauliflower dish with a Sicilian twist, featuring almonds, garlic, and raisins.
Ingredients
Scale
- 1 head cauliflower (approx. 1 kg) trimmed of leaves and cut into 1-inch thick pieces
- 5 tablespoons extra virgin olive oil (75 ml) divided
- Kosher salt and freshly ground pepper to taste
- 3 tablespoons almonds (30 g)
- 3 cloves garlic very thinly sliced
- 1/4 cup panko breadcrumbs (30 g)
- 3 tablespoons raisins (30 g)
- 1 lemon zested and juiced
- 2 tablespoons capers (30 g) drained and rinsed
- 1 tablespoon Italian parsley finely minced
- Pinch of red pepper flakes (optional)
Instructions
- Prepare the Cauliflower: Start by cutting the cauliflower into small florets. You will want them to be roughly the same size for an even roast. They should feel firm and look bright white.
- Dry the Florets: Pat the cauliflower with paper towels until it is nice and dry. This step helps achieve crispy edges when roasting.
- Flavor with Oil & Spices: Drizzle 3 tablespoons (45 ml) of olive oil over your dried cauliflower, then sprinkle in a pinch of red pepper flakes. Toss until all the florets are well coated, achieving a glossy sheen.
- Roast to Perfection: Spread the cauliflower in a single layer on a baking sheet lined with parchment paper. Roast at 425 degrees F (220 degrees C) for about 30 minutes, making sure each piece has space to crisp up.
- Fry the Garlic: While the cauliflower is roasting, heat 2 tablespoons (30 ml) of olive oil in a cast iron skillet over medium heat. Fry the thinly sliced garlic until it is golden and fragrant, being careful to avoid burning.
- Add in the Raisins: Once the garlic is perfectly toasted, toss in 3 tablespoons (30 g) of raisins and gently stir. Let them warm up in the hot oil until they plump slightly, about 1-2 minutes.
- Combine & Serve: When the cauliflower is ready, mix in the garlic and raisins right before serving. Add the juice of the lemon and the minced parsley before serving for additional flavor. Serve immediately to keep everything crispy.
Notes
- Storage Tips: Store leftover cauliflower in an airtight container in the refrigerator for up to 3 days. Keep the crunchy toppings (breadcrumbs, almonds, and garlic chips) in a separate covered container at room temperature to prevent sogginess. To reheat, spread the cauliflower on a baking sheet and warm in a 350 degrees F oven for 5-10 minutes until heated through.
- Expert Tips: For more plump, juicy raisins, rehydrate them in boiling water or white wine for 5-10 minutes before using. When using almonds, sliced or slivered varieties will save time since they do not require chopping after frying. For crispier cauliflower, ensure it is dried thoroughly to eliminate excess moisture.
- Reheating Instructions: Reheat cauliflower by spreading it on a baking sheet and warming in a 350 degrees F oven for 5-10 minutes until heated through.
- Serving Suggestions: Pair with roasted chicken for a hearty meal or serve alongside grilled fish for a light dinner. This dish complements robust pasta dishes and is also excellent as a side for holiday feasts.
- Recipe Variations: Add a sprinkle of feta cheese for creaminess or incorporate sun-dried tomatoes for added flavor. Mix in fresh herbs like basil or oregano for freshness or drizzle with balsamic glaze for a sweet tang.
- Ingredient Notes: When selecting cauliflower, look for firm heads with tightly packed florets. Avoid heads with brown spots or soft spots. For substitutions, green olives finely chopped may replace capers. Frozen cauliflower can also be used; thaw completely and pat dry before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 4g
- Sodium: 186mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg