Easy, Flavor-Packed Side Dish For Meat, Poultry, & Seafood
Cauliflower has never tasted so good! This Sicilian-style cauliflower is roasted until deeply golden and crisp on the edges, then tossed with briny capers, sweet golden raisins, toasted pine nuts, and a bright splash of lemon juice. Every bite hits that perfect balance of savory, tangy, sweet, and nutty—the kind of side dish that steals the show from whatever else is on the table. If you want to make it extra special, consider making your own breadcrumbs at home.
I’ve made this dozens of times over the years. It’s fantastic alongside a simple crispy-skinned chicken or an Italian staple like veal saltimbocca, but my favorite way to serve it is with pan-seared Sicilian swordfish (the flavors are complementary!) and a tray side of blistered string beans.
How To Roast Cauliflower
Roasting cauliflower at high heat is the secret to deep caramelization—those golden crispy edges you simply can’t get from steaming or boiling. The dry heat coaxes out the vegetable’s natural sweetness and gives it a rich, nutty flavor that makes this Italian cauliflower side dish irresistible.
On the rare occasion that I’m out of capers (I add them to everything, so it’s really not often 😂), I’ve also used chopped green Castelvetrano olives, and they’re pretty great!
Mint or basil are also lovely additions, depending on which fresh herbs you have on hand.
Make It A Complete Meal
I love a good themed dinner menu, and Italian food is often in the rotation. If I were serving this to friends, I’d start with mozzarella arancini or caponata, then lead into the main dish (perhaps Chicken milanese with fennel slaw or my Sicilian swordfish).
You can easily bulk it up with mashed potatoes, polenta, or even simply crusty bread on the side.
Don’t wait to make this truly simple cauliflower side dish—quick, simple, and packed with so much flavor! And as always, if you give this a try, be sure to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below. I know you’re going to love it!
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Sicilian Cauliflower with Golden Raisins & Pine Nuts
Ingredients
- 1 head of cauliflower, cut into florets
- 3 Tbsp extra virgin olive oil
- ½ tsp Kosher salt
- ½ cup breadcrumbs, homemade or store-bought
- 2 Tbsp butter, melted
- ¼ cup golden raisins
- zest of 1 lemon, about 2 tsp, plus 1-2 Tbsp fresh lemon juice
- 2 Tbsp capers, drained
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp pine nuts, toasted
- 1 Tbsp white wine vinegar
- high quality extra virgin olive oil, for serving
- Flaky sea salt, for serving
Instructions
- Roast the cauliflower. Preheat oven to 425°F (220°C). Place cauliflower florets on a rimmed baking sheet, then drizzle with 3 Tbsp olive oil and ½ tsp Kosher salt. Toss to combine, then roast for 15 minutes. Toss cauliflower on the baking tray, then return to the oven and continue cooking until tender, about 5 minutes more.
- Toast the breadcrumbs. Meanwhile, melt 2 Tbsp butter in a small skillet over medium heat. Add ½ cup breadcrumbs, stirring until evenly coated and toasted, about 1-2 minutes. Transfer to a small bowl and set aside.
- Rehydrate the raisins. Place ¼ cup raisins in a small bowl, then cover with water. Let sit for 5-10 minutes, then drain and set aside.
- Toss to combine. When cauliflower is cooked, place in a large bowl. Top with toasted breadcrumbs, ¼ cup raisins, lemon zest, 2 Tbsp capers, 2 Tbsp parsley, 2 Tbsp pine nuts, and1 Tbsp white wine vinegar. Add lemon juice 1 Tbsp at a time, toss cauliflower, then taste and adjust seasoning adding more salt or pepper as needed. Add remaining tablespoon of lemon juice if desired.
- Finish, then serve. Drizzle with finishing extra virgin olive oil, then sprinkle with a pinch fo flaky sea salt. Serve immediately or at room temperature. Enjoy!
Notes
- Dish can be served warm or room temperature. I do not recommend freezing, as the topping loses its crunchy texture.
what do you think i should use instead of white wine vinegar? Thanks!
You could use any other light vinegar — red wine, champagne, even something with herbs, like tarragon vinegar! If all you’ve got is balsamic, you CAN use it, it’ll just have a much stronger taste. I’d go light vinegar.
I made this tonight as a side and it was sooooo good. We loved it. The flavors were great there’s not one spoonful left. This will be on repeat. Thanks!
My FAVORITE cauli recipe!! Love the sweet and salty vibes. Thanks for your feedback!! xo, Ari
This was an AMAZING recipe!!! Omgsh I feel like I could have eaten the whole batch myself- it was so good and so easy to make. We easily made it vegan too with vegan bread crumbs. This was heavenly! Served it with our vegan scallops. Totally making this again, and soon!
Thanks, Britt! It truly is my favorite way to enjoy cauliflower and I’m so thrilled to hear it translated well with the modifications. Yay! xo, Ari
O’my gosh…this was so wonderful and EASY. I will be making this again, and again and again! Can’t wait to try your other receipes.
My family absolutely devoured this and instructed me to make it again…and again, and again.
Yes, yes, and yes! Love hearing this, especially as Sicilian cauliflower is one of my personal favorite side dishes. Completely irresistible. Thanks for sharing, Christi! Cheers, Ari