Sicilian Cauliflower with Golden Raisins & Pine Nuts
This Sicilian Cauliflower is what happens when simple ingredients come together just right. Sweet golden raisins, briny olives and capers, and toasted pine nuts add layers of flavor and texture to caramelized roasted cauliflower. It's warm, tangy, and ready in just 30 minutes—an easy side that totally steals the show. Try it alongside my Sicilian swordfish or a simple roast chicken.
Servings: 4 servings
Calories: 269kcal
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.
Nutrition
Calories: 269kcal | Carbohydrates: 21.3g | Protein: 4.2g | Fat: 20.1g | Saturated Fat: 5.6g | Cholesterol: 15mg | Sodium: 580mg | Fiber: 3g | Sugar: 8g
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