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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Roasted cauliflower with pine nuts, capers, raisins, and bread crumbs in gold bowl

Sicilian Cauliflower

Posted by: Ari Laing

Sicilian cauliflower is a transformative side dish you won't be able to live without. Roasted cauliflower florets are tossed with lemon zest, golden raisins, capers, pine nuts, and parsley to create a light, yet flavorful side dish that pairs beautifully with fish or roasted meats alike.

recipe +-

Posted by: Ari Laing
Roasted cauliflower with pine nuts, capers, raisins, and bread crumbs in gold bowl
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5 from 6 votes

Sicilian Cauliflower

Sicilian cauliflower is an immensely flavorful, but simple side dish with pine nuts, golden raisins, capers, bread crumbs, parsley, and lemon. It'll elevate any dish, whether simple weeknight dinner or holiday entertaining!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Italian
Keyword: cauliflower with raisins and pine nuts, how long to cook cauliflower, how to roast cauliflower, italian cauliflower, roasted cauliflower, sicilian cauliflower
Servings: 4 servings
Calories: 269kcal
Author: Ari Laing


  • 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 optional
  • Flaky sea salt optional


  • Roast the cauliflower. Preheat oven to 425F. 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.
    roasted cauliflower florets in a large gold bowl
  • 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, then 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 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.
    roasted cauliflower and ingredients for sicilian flavorings in a gold bowl
  • 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.
    Close up of Sicilian cauliflower in a gold bowl with parsley


Dish can be served warm or room temperature. 


Sodium: 580mg | Sugar: 8g | Fiber: 3g | Cholesterol: 15mg | Calories: 269kcal | Saturated Fat: 5.6g | Fat: 20.1g | Protein: 4.2g | Carbohydrates: 21.3g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!