Cauliflower With Almonds, Capers and Raisins

  1. Preheat oven to 350 degrees.
  2. Cut cauliflower from top to bottom in 1-inch slices.
  3. Place a large ovenproof skillet over low heat and add 1 tablespoon butter.
  4. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes.
  5. Transfer crumbs to a plate and wipe out pan.
  6. Return pan to medium heat and add 1 teaspoon olive oil.
  7. Add almonds and toss until lightly browned, 2 to 3 minutes.
  8. Season lightly with salt and pepper to taste.
  9. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
  10. Wipe out pan and return to medium heat.
  11. Add remaining 1 tablespoon olive oil and cauliflower slices.
  12. Saute until lightly browned on both sides.
  13. Transfer pan to oven and roast until tender, about 12 minutes.
  14. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water.
  15. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside.
  16. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives.
  17. Season with salt and pepper and toss to mix.
  18. Arrange roasted cauliflower on a serving platter.
  19. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs.
  20. Serve immediately.

cauliflower, butter, fresh soft bread crumbs, extra virgin olive oil, whole almonds, salt, freshly ground black pepper, golden raisins, white wine vinegar, capers, parsley, tarragon, chives

Taken from cooking.nytimes.com/recipes/1012446 (may not work)

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