Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, December 21, 2020

Cauliflower with Almonds, Raisins, and Capers

As long as we’re breaking with all kinds of holiday traditions this year, why not change up your holiday meal with a new veggie dish?  And, you’ll be making this crowd pleaser long after the bells have stopped jingling.  I adapted this recipe from Gramercy Tavern chef, Michael Anthony.

Cut up a head of cauliflower into small florets then toss with some olive, salt, and pepper and roast in a 400 degree oven for 40 minutes.  You could also steam or boil if you prefer, or don’t have the oven space…but roasting is best.

Melt a tablespoon of butter in a large frying pan, add three tablespoons of breadcrumbs, and toast until golden brown, flipping often.  Set the breadcrumbs aside in a large bowl. 

Add a little bit of olive oil to the hot pan and do the same with a few tablespoons of slivered or chopped almonds.  Once toasted, scrape them into the bowl with the breadcrumbs.

In a small soup pot over low heat, add a couple of tablespoons each of wine vinegar and water, and two tablespoons of raisins.  Simmer for 5 minutes, drain, and add to the other ingredients along with a tablespoon of drained capers, a teaspoon each of finely chopped parsley, scallion greens, and, if you like, some tarragon.

You could do all of the above hours before serving and leave the bowl at room temperature until serving.  When you’re ready to eat, slide in the hot cauliflower, toss well, and salt and pepper to taste.

Happy Merry! 

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