Cauliflower. Who knew?

Honestly, if I make this again, I don't think I'd even bother with all the stuff listed.  Just roast the damn thing in olive oil and salt and pepper and be done with it.  I kept snacking on the roasted cauliflower and hardly had any left over to do all the fussy stuff with.

Still tasty though. 

Changes I made:  Halved the quantity.  Substituted Craisins for golden raisins.  Left out the chicken broth and vinegar, substituted a splash of rose wine instead.  Forgot to put in the parsley.

photo by Christopher Testani

From Epicurious:

Crispy Cauliflower with Capers, Raisins, and Breadcrumbs Bon Appétit | November 2011

by Susan Spungen

The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then buzz them into coarse crumbs in a food processor.

Yield: Makes 8-10 servings

ingredients

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. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.

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.

 

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