I’m in Salt Lake City for a few days attending the Altitude Summit, where I’ll spend the next three days connecting with other bloggers and hopefully picking up tips and ideas to make my posts more interesting, informative and engaging. When I started posting for Mrs. French a little over a year ago I had no idea how much my life would change as a result. I have discovered that I have a great passion for cooking as well as a new obsessive photography habit. I feel like it has taken me much longer than most people to find something that compels and inspires me and I am so grateful that Traci gave me the opportunity to discover myself and find something that brings me such fulfillment.
Sometimes you come across a recipe that you just have to try and when I saw this one in an old issue of Bon Appetit I knew that I had to try it. I love roasting vegetables, it is such a simple process but it can take the most humble ingredients and transform them altogether. I have been enjoying roasted cauliflower for several years but the addition of capers, homemade breadcrumbs and sweet golden raisins makes this dish worthy of a special occasion. I think this would make a delicious main course served over pasta. If you are looking for a way a fresh twist on cauliflower I highly recommend you try this recipe out, it’s a keeper in my book.
Crispy cauliflower with capers raisins and breadcrumbs
From Bon Appetit
1 large head of cauliflower (2 pounds), cut into 2" florets
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3 garlic cloves, thinly sliced
2 tablespoons salt-packed capers, soaked, rinsed, patted dry
3/4 cup fresh coarse breadcrumbs
1/2 cup low-salt chicken broth
1 teaspoon anchovy paste (optional)
1/3 cup golden raisins
1 tablespoon white wine vinegar or Champagne vinegar
2 tablespoons chopped flat-leaf parsley
Preheat oven to 425°F. 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 45 minutes.
Meanwhile, heat remaining 3 tablespoons 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 toss to coat. Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.
Add chicken broth and anchovy paste (if using) to same saucepan. 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. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.
Transfer warm 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 and parsley.