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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 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Keyword: easy roasted vegetables, easy vegetable side, vegetable side dish, vegetarian
Servings: 2
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
  • 3/4 cup Fresh Coarse Breadcrumbs or Panko Breadcrumbs
  • 1/2 cup Low-Salt Chicken Broth
  • 1 teaspoon Anchovy Paste (optional)
  • 1/3 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