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SideChef
Recipes
Dairy-Free
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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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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.
30MINS
Total Time
$1.41
Cost Per Serving
Ingredients
Servings
4
us / metric
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
Golden Raisins
4 Tbsp
Golden Raisins
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
as needed
Crushed Red Pepper Flakes
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
250
Fat
17.5 g
Protein
6.4 g
Carbs
23.0 g
Love This Recipe?
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Sicilian Roasted Cauliflower
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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 InstructionsHide images
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 (as needed).
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), Golden Raisins (4 Tbsp), and Champagne Vinegar (1 Tbsp) and set aside.
step 5 Meanwhile, in a small bowl, combine the Capers (2 Tbsp), Golden 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 (as needed) 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 (as needed) to the sheet pan. Toss well, sprinkle generously with additional salt, then transfer to a shallow dish or platter and serve.
Tags
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Dairy-Free
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Italian
Side Dish
Vegetables
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