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Sicilian Roasted Cauliflower

10 INGREDIENTS • 7 STEPS • 30MINS

Sicilian Roasted Cauliflower

Recipe

5.0

3 ratings
This Sicilian Roasted Cauliflower is full of punchy flavors- briny capers, red pepper flakes, toasted pine nuts, golden raisins, and lots of fresh parsley, with a splash of vinegar to complete the classic Southern Italian combination of savory, spicy, acidic, and sweet elements.
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This Sicilian Roasted Cauliflower is full of punchy flavors- briny capers, red pepper flakes, toasted pine nuts, golden raisins, and lots of fresh parsley, with a splash of vinegar to complete the classic Southern Italian combination of savory, spicy, acidic, and sweet elements.
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

30MINS

Total Time

$1.41

Cost Per Serving

Ingredients

Servings
4
us / metric
Raisins
4 Tbsp
Raisins
Cauliflower
1 head
(2.5 lb)
Cauliflower
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Kosher Salt
1 tsp
Kosher Salt
Capers
2 Tbsp
Capers, drained, roughly chopped
Champagne Vinegar
1 Tbsp
Champagne Vinegar
or White Wine Vinegar
Fresh Parsley
4 Tbsp
Fresh Parsley, roughly chopped
Pine Nuts
2 Tbsp
Pine Nuts
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper

Nutrition Per Serving

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Calories
248
Fat
17.5 g
Protein
6.2 g
Carbs
22.7 g
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Cooking Instructions

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step 1
Preheat the oven to 425 degrees F (218 degrees C).
step 2
Trim the leaves from the Cauliflower (1 head), remove the core, and cut the cauliflower into medium-size florets.
step 2 Trim the leaves from the Cauliflower (1 head), remove the core, and cut the cauliflower into medium-size florets.
step 3
On a sheet pan, toss the cauliflower with the Extra-Virgin Olive Oil (4 Tbsp), Kosher Salt (1 tsp), and Freshly Ground Black Pepper (1/2 tsp).
step 4
Roast for 25-35 minutes, tossing once halfway through, until tender and browned.
step 5
Meanwhile, in a small bowl, combine the Capers (2 Tbsp), Raisins (4 Tbsp), and Champagne Vinegar (1 Tbsp) and set aside.
step 5 Meanwhile, in a small bowl, combine the Capers (2 Tbsp), Raisins (4 Tbsp), and Champagne Vinegar (1 Tbsp) and set aside.
step 6
To toast Pine Nuts (2 Tbsp), place them in a small sauté pan and cook over medium heat for 3-5 minutes, tossing very often, until lightly browned and toasted.
step 6 To toast Pine Nuts (2 Tbsp), place them in a small sauté pan and cook over medium heat for 3-5 minutes, tossing very often, until lightly browned and toasted.
step 7
When the cauliflower is done, add the caper mixture, toasted pine nuts, Fresh Parsley (4 Tbsp), and Crushed Red Pepper Flakes (1/4 tsp) to the sheet pan. Toss well, sprinkle generously with additional salt, then transfer to a shallow dish or platter and serve.
step 7 When the cauliflower is done, add the caper mixture, toasted pine nuts, Fresh Parsley (4 Tbsp), and Crushed Red Pepper Flakes (1/4 tsp) to the sheet pan. Toss well, sprinkle generously with additional salt, then transfer to a shallow dish or platter and serve.
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