Cauliflower With Almonds Capers And Raisins Recipes
CAULIFLOWER WITH ALMONDS, CAPERS AND RAISINS
Steps:
- Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add 1 tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
- Return pan to medium heat and add 1 teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
- Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
- Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 6 grams, TransFat 0 grams
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- Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside.
- While the cauliflower is roasting, prepare the toppings. Heat the remaining 3 tablespoons of olive oil in a small skillet over medium heat. Add the almonds and fry, stirring constantly, until they’re golden brown throughout, about 5 minutes. Remove with a slotted spoon and once cool, chop into small pieces. In the same skillet, add the garlic and fry, stirring constantly, until golden and crisp, about 3-5 minutes. Remove with a slotted spoon to paper towels to drain.
- Pour out all but 2 teaspoons of the olive oil, then add the breadcrumbs to the skillet. Cook, while stirring constantly, until they’re golden brown and crisp. Remove from the pan and set aside to cool.
- In a small saucepan over medium heat, add the golden raisins and white wine. Simmer until the raisins have absorbed most of the liquid, about 5 minutes. Drain and set aside.
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