trends blog
Blog Post

Crispy Cauliflower with Capers, Raisins, and Breadcrumbs

Posted to Recipes, Inspiration, Food by Donna Levy

Recipe by Donna Levy

Yields servings 4

1      each   CAULIFLOWER,   about 2 pounds; cut into 2' florets

6      tablespoons   OLIVE OIL

1      tablespoon   GARLIC,     chopped

2      tablespoons   CAPERS

1/2    cup   ITALIAN BREAD CRUMBS

1/2    cup   PANKO

8      ounces   CHICKEN STOCK

1/3    cup   GOLDEN RAISINS

1      tablespoon   WHITE WINE VINEGAR

2      tablespoons   FRESH PARSLEY,   chopped

Cooking Instructions

Toss cauliflower florets with 3 tablespoons olive oil in a large bowl.  Roast cauliflower in a single layer on a prepared sheet pan until golden and crispy.  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; remove from saucepan and set aside.  Add chicken stock to same saucepan and 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.  Toss raisin mixture with cauliflower to distribute evenly.  Season to taste with salt and pepper.  Sprinkle breadcrumb mixture over top.  Garnish with chopped parsley.


pinterest facebook twitter Instagram Wedding Wire Yelp   greatfood@cateringworks.com


» BACK TO RECENT POSTS