Cauliflower with Almonds, Capers & Raisins
Created by Adapted from: Michael Anthony, Gramercy TavernCourse: Side Dishes
Diet: Vegetarian
Season(s): Fall
Ingredients
- 1 head cauliflower
- 1 1/2 tablespoons butter
- 3 tablespoons fresh soft bread crumbs
- 1 tablespoon plus 1 tsp. extra virgin olive oil
- 3 tablespoons whole almonds
- Salt and pepper to taste
- 2 tablespoons golden raisins
- 1 tablespoon white wine vinegar
- 1 tablespoon capers rinsed and drained
- 1 teaspoon chopped parsley
- 1 teaspoon chopped tarragon
- 1 teaspoon sliced chives
Instructions
Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1 inch slices. Place a large skillet over low heat and add 1 tbls butter. When it has melted add bread crumbs and toss until golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
Return pan to medium heat and add 1 tsp. 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 tbls. olive oil and cauliflower slices. Sautee 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 ½ tbls. butter and add raisins, vinegar and 1 tbls. 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.How do you #eatdowntoearth?
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