This is my absolutely new favorite way to eat cauliflower. I don't really know the influences, but it is such a surprising and refreshing combination of flavors and textures. Try it (even if you don't think you like cauli). It's kind of salad-like, and it's good warm, at room temp, and even the next day.
The New Cauliflower
1 small head cauliflower, cut into florets
[Olive oil, salt and pepper]
6-8 cloves garlic
1/4 cup golden raisins
2 Tbsp wine vinegar
2 Tbsp chopped parsley
2 Tbsp drained capers
8 almonds, chopped and toasted
1/4 cup toasted bread crumbs
Toss florets and garlic cloves in about 1 Tbsp olive oil and spread on a sheet pan. Salt and pepper them. Roast in a 400ยบ oven for 20-25 minutes, adding more oil if it looks dry.
Remove from oven and toss with vinegar, raisins, parsley, capers, and almonds. Sprinkle bread crumbs over top.
1 small head cauliflower, cut into florets
[Olive oil, salt and pepper]
6-8 cloves garlic
1/4 cup golden raisins
2 Tbsp wine vinegar
2 Tbsp chopped parsley
2 Tbsp drained capers
8 almonds, chopped and toasted
1/4 cup toasted bread crumbs
Toss florets and garlic cloves in about 1 Tbsp olive oil and spread on a sheet pan. Salt and pepper them. Roast in a 400ยบ oven for 20-25 minutes, adding more oil if it looks dry.
Remove from oven and toss with vinegar, raisins, parsley, capers, and almonds. Sprinkle bread crumbs over top.
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