Sicilian Roasted Cauliflower

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 head
(2.5 lb)

Cauliflower

60 mL

Extra-Virgin Olive Oil

6 g

Kosher Salt

15 g

Capers , drained, roughly chopped

35 g

Golden Raisins

15 mL

Champagne Vinegar

or White Wine Vinegar

10 g

Fresh Parsley , roughly chopped

20 g

Pine Nuts

as needed

Crushed Red Pepper Flakes

1 g

Freshly Ground Black Pepper

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 3

On a sheet pan, toss the cauliflower with the Extra-Virgin Olive Oil (60 mL) , Kosher Salt (6 g) , and Freshly Ground Black Pepper (1 g) .

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 (15 g) , Golden Raisins (35 g) , and Champagne Vinegar (15 mL) and set aside.

Step 6

To toast Pine Nuts (20 g) , 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 (10 g) , and Crushed Red Pepper Flakes (as needed) to the sheet pan. Toss well, sprinkle generously with additional salt, then transfer to a shallow dish or platter and serve.