Sicilian Roasted Cauliflower

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.

Total Time

30min

5.0

3 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

4 Tbsp

Sun-Maid Raisins

•

1 head
(2.5 lb)

Cauliflower

•

4 Tbsp

Extra-Virgin Olive Oil

•

1 tsp

Kosher Salt

•

2 Tbsp

Capers , drained, roughly chopped

•

1 Tbsp

Champagne Vinegar

or White Wine Vinegar

•

4 Tbsp

Fresh Parsley , roughly chopped

•

2 Tbsp

Pine Nuts

•

1/4 tsp

Crushed Red Pepper Flakes

•

1/2 tsp

Freshly Ground Black Pepper

Cooking Instructions

Preheat the oven to 425 degrees F (218 degrees C).

Trim the leaves from the Cauliflower (1 head) , remove the core, and cut the cauliflower into medium-size florets.

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) .

Roast for 25-35 minutes, tossing once halfway through, until tender and browned.

Meanwhile, in a small bowl, combine the Capers (2 Tbsp) , Sun-Maid Raisins (4 Tbsp) , and Champagne Vinegar (1 Tbsp) and set aside.

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.

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.

Nutrition Per Serving

CALORIES

248

FAT

17.5 g

PROTEIN

6.2 g

CARBS

22.7 g