crispy cauliflower with capers, raisins, and breadcrumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 head(s) cauliflower cut into 2 florets (2lbs |
6 tablespoon(s) olive oil, divided |
kosher salt and fresh ground pepper |
3 clove(s) garlic thinly sliced |
2 tablespoon(s) salt-packed capers soaked, rinsed, and patted dry |
3/4 cup(s) coarse bread crumbs |
1/2 cup(s) chicken broth i used vegetable broth |
1/3 cube(s) gloden raisins i used cranraisins |
1 tablespoon(s) white wine or champagne vinegar |
2 tablespoon(s) flat leaf parsley chopped |
Directions:
1. Preheat oven to 425. Toss cauliflower with 3 T olive oil in a large bowl and season with salt and pepper. Divide into two large rimmed baking sheets, spreading out in a single layer. Roast, turning occasionally, until golden and crispy, about 45 minutes.
2. Can Do Ahead: can be roasted about 4 hours ahead and let stand at room temperature. Reheat before using.
3. Meanwhile, heat remaining 3 T oil in a small saucepan over medium low heat. Add garlic and cook, stirring occasionally, until just golden, about 5-6 minutes. Add capers and cook until they start to pop - about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until crumbs are golden - about 2-3 minutes. Transfer to a plate and set aside.
4. Add chicken broth to same pan. Bring to a boil. Add raisins and white wine vinegar and cook toll almost all the liquid is absorbed - about 5 minutes. Remove from heat and set aside.
5. CAN DO AHEAD : breadcrumbs and raisins mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing
6. Transfer warm cauliflower to serving bowl. Scatter raisin mixture over and then toss to coat evenly..Season to tasted with salt and pepper. Sprinkle with breadcrumb mixture and parsley.
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