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    Home > Recipes > Side Dishes

    Crispy Cauliflower with Capers and Breadcrumbs

    Published: Feb 16, 2012 · Modified: Oct 20, 2022 · by Jess Smith · Jump to Recipe · 14 Comments · This post may contain affiliate links.

    crispy cauliflower

    This very well may be the best cauliflower I have ever had. And that’s sayin' something.

    a bowl of cauliflower and capers on a brown placemat

    Hardly a week goes by without roasted vegetables in this house. I sometimes think it might be difficult for anyone to love roasted vegetables quite as much as this girl (*I raise my hand*). This week I came across a video about roasting an entire farmers market haul of vegetables in one fell swoop (amazing, right?) and can decidedly say that there are plenty of others of you out there who love roasted vegetables just as much as I do.

    a head of raw cauliflower on a grey cutting board

    I am fortunate to have an oven, however small it may be, in our apartment in Thailand. It is somewhat rare to have an apartment with an oven in Thailand. In this hot country, the style of cooking is fast, over high heat on the stove. Before we moved here, I recall saying “eh, it’s okay if there’s no oven – I’ll adapt”. And certainly, I would have....if forced. But, despite my ever-growing love of wok-cooking, I would have been a bit sad without our little oven and its vegetable-roasting abilities.

    drizzling olive oil over raw cauliflower florets in a clear glass bowl

    What makes Crispy Cauliflower with Capers, Raisins and Breadcrumbs different?

    In my opinion, most vegetables rarely need more than a bit of olive oil and salt/pepper love before a good roast. Such is the case with my standard, weeknight roasted cauliflower. Sometimes though, we like to fancy things up a bit, and I use a roasted vegetable as a base for something that is so much greater than the sum of its parts. This recipe below - it is absolutely that.

    golden raisins and garlic cloves on a wooden table
    Print Recipe
    5 from 1 vote

    Crispy Cauliflower with Capers, Raisins and Breadcrumbs Recipe

    Crispy Cauliflower with Capers, Raisins and Breadcrumbs is an easy side dish that is greater than the sum of its parts.
    Prep Time10 mins
    Cook Time1 hr
    Total Time1 hr 10 mins
    Course: Side Dish
    Keyword: easy roasted vegetables, easy vegetable side, vegetable side dish, vegetarian
    Servings: 2
    Calories: 189kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $5.00

    Equipment

    • Mixing Bowls
    • Half Sheet Pan
    • Saucepan

    Ingredients

    • 1 large head (approximately 2 pounds) Cauliflower, cut into 2″ florets
    • 3 Tablespoons Olive Oil, divided
    • Kosher Salt and Fresh Ground Black Pepper
    • 3 cloves Garlic, thinly sliced
    • 2 Tablespoons Salt-Packed Capers, soaked, rinsed and patted dry
    • ¾ cup Fresh Coarse Breadcrumbs or Panko Breadcrumbs
    • ½ cup Low-Salt Chicken Broth
    • 1 teaspoon Anchovy Paste (optional)
    • ⅓ cup Golden Raisins
    • 1 Tablespoon White Wine Vinegar
    • 2 Tablespoons chopped Flat-Leaf Parsley

    Instructions

    • Preheat oven to 425°F. Toss cauliflower florets with 2 tablespoons olive oil in a large bowl; season mixture with salt and pepper.
    • Spread cauliflower out on a large rimmed baking sheet. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes.
    • Meanwhile, heat remaining 1 tablespoon 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.
    • 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. Serve immediately

    Notes

    Recipe, with very few adaptations, from
    Bon Appetit, November 2011.

    Nutrition

    Calories: 189kcal | Carbohydrates: 38g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 521mg | Potassium: 339mg | Fiber: 2g | Sugar: 16g | Vitamin A: 350IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 2mg

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Rock Salt

      February 16, 2012 at 8:38 pm

      Yum - I just discovered roasted cauliflower last week, what a revelation!

      Reply
    2. Just A Smidgen

      February 16, 2012 at 10:39 pm

      I roasted cauliflower just this year and love it's nutty flavor. Great added ingredients in this recipe.. definitely would be yummy!!

      Reply
    3. corey @ learning patience

      February 17, 2012 at 3:43 am

      Oh....I'm making this tomorrow...YUM. Just bought some capers! Thanks! Did you try the cauliflower pizza crust yet?

      xoxo from Trinidad ~ it's Carnival Time baby!!!

      Reply
      • jessica

        February 17, 2012 at 7:00 am

        Corey - I cut up an extra head of cauliflower before making this roasted batch so that I could make the cauliflower pizza crust! I'll let you know how it goes. Loving your posts on Carnival!

        Reply
    4. themuffinmyth

      February 17, 2012 at 5:05 am

      I've been doing a lot of roasted cauliflower lately. I toss it with olive oil and lemon juice, then flour seasoned with paprika, cumin, salt, pepper, and a little cornmeal for crunch. I roast it hot for about 15 - 20 min. Yum!

      Reply
      • jessica

        February 17, 2012 at 6:59 am

        Oh Katie - I'm trying that next week!

        Reply
    5. Eliot

      February 17, 2012 at 6:24 am

      I was never a big fan of raisins in savory dishes and then I made an SRC recipe for chard with raisins. I was sold. (As I am with this dish, too.) Love me some capers so I am anxious to try this.

      Reply
    6. Karista

      February 17, 2012 at 11:16 pm

      Love roasted cauliflower. This recipe looks delish!

      Reply
    7. Claire @ Claire K Creations

      February 19, 2012 at 4:38 pm

      Ooh the best cauliflower ever hey? I might just have to try it out!

      Reply
      • jessica

        February 21, 2012 at 7:12 am

        Let me know what you think! I really do think this one is a winner.

        Reply
    8. Claire @ Claire K Creations

      February 19, 2012 at 4:38 pm

      Ooh the best cauliflower ever hey? I might just have to try it out!

      Reply
    9. fifthfloorkitchen

      February 23, 2012 at 2:49 am

      This looks great- we'll have to try this recipe at some point. I love roasted vegetables! Gorgeous pictures!

      Reply
    10. Kathleen Hendrickson

      December 15, 2020 at 8:06 pm

      hi Jess
      I just want to suggest that if it's too hot in Thailand that you try what we do in the summer is to barbecue our cauliflower and other vegetables on our grill. it tastes as good as oven roasted. we use a basket so the veggies don't fall through and we would miss them.

      Reply
      • Jess Smith

        December 17, 2020 at 6:54 am

        Yum - that's a great suggestion! I love grilled veggies!

        Reply

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