This is, hands down, one of Tricia’s favorite ways to cook cauliflower. She recommends doubling the garlicky, caper-y breadcrumbs and pickled raisins to bolster your “fridge pantry.” The breadcrumbs can be tossed into any salad, used on poached eggs or a simple avocado with evoo, or even used as a crispy topping to pasta. The raisins can be used on a cheeseboard, as a topper for any roasted vegetable or salad, or used as a sandwich condiment (think turkey, arugula and crumbled goat cheese). The sky’s the limit for both. This recipe is nearly the same as the original, except for upping the herbs and garlic, as well as adding lemon zest and red pepper flakes. Serve with roasted chicken, pork or scallops, or toss with chickpeas as a vegetarian main.
- 1 large head of cauliflower (2 pounds), cut into 2” florets
- 6 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, thinly sliced
- 2 tablespoons salt-packed capers, soaked, rinsed, patted dry
- 3/4 C coarse breadcrumbs like panko
- Pinch red pepper flakes
- 1/2 C low-salt chicken broth or vegetable broth
- 1/3 C golden raisins
- 1 tablespoon white wine vinegar or Champagne vinegar
- Large handful flat-leaf parsley
- Zest of 1 lemon
*Note, the above quantities do not account for doubling the breadcrumbs or raisins. Do that should you want extras.
Method
Preheat oven to 425°. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 40 minutes.
Meanwhile, heat remaining 3 Tbsp. olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5–6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and a small pinch of red pepper flakes and toss to coat. Cook, stirring often, until breadcrumbs are golden, 3-5 minutes; transfer breadcrumb mixture to a plate and set aside.
Add broth to same saucepan and bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside.
Transfer cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture, parsley and the zest of one lemon.
Serves 4 people