What is Sicilian cauliflower?
This preparation of cauliflower originates from Sicily. It’s a little acidic and briny, but also sweet and salty. Basically, the mix of ingredients create an umami bomb!
- 1 head of cauliflower
- extra virgin olive oil
- kosher salt
- multigrain breadcrumbs
- unsalted butter
- golden raisins (soaked in water to rehydrate)
- toasted pine nuts
- white wine vinegar
I love to finish vegetable side dishes with a healthy drizzle of a high quality extra virgin oil and sprinkle of flaky sea salt. It adds that extra oomph that makes dishes pop.
How to roast cauliflower
Roasting is my favorite way to cook cauliflower! It’s a dry method of cooking in the oven that creates a deep caramelization on the outside of the cauliflower, but a tender soft center. And, speaking personally, I find it so much more enjoyable to eat than boiled veggies!
Place cauliflower florets on a rimmed baking sheet with a few tablespoons of extra virgin olive oil (or other oil), then sprinkle generously with kosher salt.
Vegetables should roast at a temperature of at least 400F. I usually go higher — 425F is a good starting place. Roast for 15 minutes, then toss the cauliflower and continue cooking for another 5-10 minutes.
Combine all ingredients
Place roasted cauliflower in a large bowl, then add all remaining ingredients and toss!
Is this gluten-free?
I use toasted breadcrumbs in this recipe, but you could absolutely leave them out or use gluten-free breadcrumbs instead.
This recipe is just the best. In fact, I’ve made this sicilian cauliflower 3x in the past week. Who am I kidding? Running to the store right this minute so I can make it a 4th time before the weekend!
If you make Sicilian Cauliflower, please let me know by leaving a review below!
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For more weeknight favorites, check out the following recipes:
- 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 plus 1-2 Tbsp fresh lemon juice
- 2 Tbsp capers drained
- 2 Tbsp parsley chopped
- 2 Tbsp pine nuts toasted
- 1 Tbsp white wine vinegar
- high quality extra virgin olive oil for drizzling optional
- flaky sea salt optional
- Preheat oven to 425F.
- Place cauliflower florets on a rimmed baking sheet, then drizzle with olive oil and kosher salt. Toss to combine, then roast for 15 minutes. Toss cauliflower on the baking tray, then return to oven and continue cooking until tender, about 5 minutes more.
- Meanwhile, melt butter in a small skillet over medium heat. Add breadcrumbs, stirring until evenly coated and toasted, about 1-2 minutes. Transfer to a small bowl and set aside.
- Rehydrate raising by placing them in a small bowl and covering with water. Let sit 5-10 minutes, then drain raisins and set aside.
- When cauliflower is cooked, place in a large bowl, then top with breadcrumbs, raisins, lemon zest, capers, parsley, pine nuts, and white wine vinegar. Add lemon juice 1 tablespoon at a time, toss cauliflower, then taste and adjust seasoning adding salt or pepper as needed. Add remaining tablespoon of lemon juice if desired.
- I like to finish all of my vegetable side dishes with a drizzle of high quality extra virgin olive oil and some flaky sea salt. Not mandatory, but will take this over the top!