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!
Course: Side Dish
Keyword: cauliflower with raisins and pine nuts, how long to cook cauliflower, how to roast cauliflower, italian cauliflower, roasted cauliflower, sicilian cauliflower
Author: Ari Laing
1head of cauliflowercut into florets
3Tbspextra virgin olive oil
½cupbreadcrumbshomemade or store-bought
zest of 1 lemonplus 1-2 Tbsp fresh lemon juice
1Tbspwhite wine vinegar
high quality extra virgin olive oiloptional
Flaky sea saltoptional
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.
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.
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.