We eat a lot of vegetables in my house, although we are not presently maintaining a vegetarian diet. Unfortunately, every time I try to go all-vegetarian, I begin to crave seafood or poultry. I could easily give up red meat, but I do enjoy chicken and any seafood. Cauliflower is one of those vegetables that most folks consider to be very bland. Unless you are adding a few additional ingredients, cauliflower has a pretty mild taste. Roasting cauliflower helps as it gives it more flavor and almost a nutty flavor.
This particular method of preparing cauliflower is one that I have made many times. The cauliflower is first roasted, mixed with flavored breadcrumbs and raisins, which give it almost a Sicilian flavor. Even if you do not care for anchovies, they are needed in this dish and do not add a fishy taste. If you like, use anchovy paste which has a milder flavor than whole anchovies. This dish is delicious served warm or at room temperature and is a great option to pack up for outdoor dining or to take on picnics.
Deborah Mele 2020
- 1 Large Head of Cauliflower Cut Into Florets
- 6 Tablespoons Extra Virgin Olive Oil, Divided
- 3 Garlic Cloves, Minced
- 2 Tablespoons Salted Capers, Rinsed & Patted Dry
- 3/4 Cup Panko Breadcrumbs
- Salt & Pepper To Taste
- 1/2 Cup Chicken Broth
- 2 Anchovies
- 1/3 Cup Golden Raisins
- 1 Tablespoon White Wine Vinegar
- 3 Tablespoons Chopped Fresh Parsley Leaves
- Preheat oven to 425 degrees F.
- Toss the cauliflower with 3 tablespoons olive oil and season with salt and pepper.
- Spread the cauliflower onto a large baking sheet, then roast, tossing every so often until the cauliflower is golden brown on the edges, about 45 minutes.
- While the cauliflower is roasting, heat the remaining olive oil in a small pan over medium heat.
- Add the garlic, capers, and cook until the capers begin to pop, about 3 to 4 minutes.
- Add the breadcrumbs and continue to cook until they begin to brown, about another 2 to 3 minutes.
- Transfer breadcrumbs to a plate and set aside.
- Add the chicken broth and anchovies to the pan and bring to a boil.
- Use a fork to mash the anchovies.
- Add the raisins and vinegar and cook until the liquid has been absorbed, about 5 minutes.
- Arrange cauliflower on a platter, then scatter raisins, parsley, and breadcrumbs on top.
- Serve warm or at room temperature.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 2mgSodium: 497mgCarbohydrates: 35gFiber: 6gSugar: 13gProtein: 8g