A Sarcastic Appetite


Caramelized Cauliflower with Capers & Golden Raisins
May 5, 2013, 11:09 am
Filed under: Index of Recipes, Recipes | Tags: , , ,

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It’s actually incredible how much of the food I make, whether it appears on this site or not, is dictated by the Nutritional Ninja’s dietary requests. Any time I tell my mother, “Oh, I can’t possibly make that – You-Know-Who won’t touch it,” she screeches, “You’re the chef! You get to make whatever you want and he can deal with it!”

But it seems counter-intuitive to mess up the kitchen making some elaborate dish only one of us is going to eat. And we all know that when left to my own devices, I’m much more likely to be found rifling through the fridge like a modern-day forager, putting together some bizarre-o combination like carrots, leftover chickpea salad, and some old rice crackers and calling it “dinner.”

So rather than complain endlessly in addition to complaining endlessly about his latest diet restriction (no nightshades), I’ve decided I’ll work within them. But it’s also meant we eat a lot of broccoli. And a lot of asparagus. A LOT OF BROCCOLI. Don’t get me wrong; I love that roasted broccoli recipe almost as much as I love a 3pm cookie. Sometimes, however, it’s important to expand one’s horizons. So I turned to broccoli’s less attractive cousin: cauliflower. I made a similar version of this on the site a while back; this is much, much simpler. And I think the end result is much, much better.

The process is pretty simple: roast a bunch of cauliflower. When it’s done, toss it in a sauce you made on the stove, consisting of olive oil, garlic, red pepper flakes, and the requisite capers and golden raisins. I added more olive oil and more capers and golden raisins because more is usually better. If you’re hesitant about the combination, don’t be. It’s salty and sweet – and delicious.

Caramelized Cauliflower with Capers & Golden Raisins

Adapted from Martha Stewart. Serves 2.

1 head of cauliflower, chopped into smallish florets

1-2 Tbsp. olive oil + 1/4 c. olive oil

lots of salt and pepper

1 garlic clove, minced

1/4 tsp. red pepper flakes

3 Tbsp. capers

3 Tbsp. golden raisins

Some chopped fresh parsley for garnish

Preheat the oven to 425. Toss the chopped cauliflower with the 1-2 Tbsp. olive oil and season with salt and pepper. Spread on a rimmed baking sheet and roast for 30 minutes, flipping the pieces about halfway through. When the cauliflower has just a few minutes left, warm the olive oil (you want a good film on the bottom of the pan; don’t be stingy) over medium low heat. Add the garlic and red pepper – let it sizzle but don’t let it burn. Saute for 30 seconds or so. Raise the heat; add the capers and golden raisins and saute for another minute or so. Add the cooked cauliflower and toss together to combine; pull off the heat before adding the parsley. Serve.

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2 Comments so far
Leave a comment

Looks very inventive and tasty too …can’t wait to try it…:-)

Comment by An Urban Mystic

This looks delicious!

I am big on roasting cauliflower in coconut oil with salt, pepper, cumin, cayenne, garlic and smoked paprika! It turns out amazingly smoky and delicious. Just toss it a few times during the roasting process (I usually do 425 for about an hour). You could probably get crazy and throw some chopped cilantro and squeeze of lime at the end, but I usually just throw some pepper jack on top when it comes out of the oven and it is spectacular!

Comment by JChev




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