Cauliflower with Almonds, Raisins and Capers
Here's another side dish that combines sweet raisins and savoury capers to dress up a more neutral vegetable. This version has been amped up from the recipe found on Smitten Kitchen, but vary the seasonings according to your own personal taste.
Here are more ideas for unique Side Dishes you'll love.
Yield: 4 servings
Ingredients
1 head cauliflower, trimmed of leaves
1 1/2 tablespoons or more butter or olive oil
3 tablespoons fresh soft bread crumbs
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 tablespoons whole or slivered almonds
Salt and freshly ground black pepper
2 - 4 tablespoons raisins of your choice
1 - 2 tablespoons white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives (optional)
Method
Preheat oven to 350 degrees.
Cut the cauliflower from top to bottom in 1-inch slices. Set aside
Place a large ovenproof skillet over low heat and add one tablespoon butter. When it has melted, add the bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer the crumbs to a plate and wipe out the pan.
Return the pan to medium heat and add one teaspoon olive oil. Add the almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer the almonds to a plate, let cool, and, if using whole almonds, cut them up. Set aside.
Wipe out the pan and return to medium heat. Add remaining one tablespoon olive oil and the cauliflower slices. Sauté until they are lightly browned on both sides - in batches, if necessary.
Transfer the cauliflower to a baking and and roast them in the oven until tender, about 12 minutes.
Meanwhile, in the same pan or a small saucepan, melt remaining 1/2 tablespoon butter over low heat and add the raisins, vinegar and 1 tablespoon of water. Simmer until raisins are plump and soft, about 5 minutes. Drain and set aside.
In a small bowl, combine the almonds, capers, raisins, parsley, tarragon and chives (if using). Season with salt and pepper and toss to mix.
Arrange the roasted cauliflower on a serving platter. Spoon the almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.
Here's another side dish that combines sweet raisins and savoury capers to dress up a more neutral vegetable. This version has been amped up from the recipe found on Smitten Kitchen, but vary the seasonings according to your own personal taste.
Here are more ideas for unique Side Dishes you'll love.
Yield: 4 servings
Ingredients
1 head cauliflower, trimmed of leaves
1 1/2 tablespoons or more butter or olive oil
3 tablespoons fresh soft bread crumbs
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 tablespoons whole or slivered almonds
Salt and freshly ground black pepper
2 - 4 tablespoons raisins of your choice
1 - 2 tablespoons white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives (optional)
Method
Preheat oven to 350 degrees.
Cut the cauliflower from top to bottom in 1-inch slices. Set aside
Place a large ovenproof skillet over low heat and add one tablespoon butter. When it has melted, add the bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer the crumbs to a plate and wipe out the pan.
Return the pan to medium heat and add one teaspoon olive oil. Add the almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer the almonds to a plate, let cool, and, if using whole almonds, cut them up. Set aside.
Wipe out the pan and return to medium heat. Add remaining one tablespoon olive oil and the cauliflower slices. Sauté until they are lightly browned on both sides - in batches, if necessary.
Transfer the cauliflower to a baking and and roast them in the oven until tender, about 12 minutes.
Meanwhile, in the same pan or a small saucepan, melt remaining 1/2 tablespoon butter over low heat and add the raisins, vinegar and 1 tablespoon of water. Simmer until raisins are plump and soft, about 5 minutes. Drain and set aside.
In a small bowl, combine the almonds, capers, raisins, parsley, tarragon and chives (if using). Season with salt and pepper and toss to mix.
Arrange the roasted cauliflower on a serving platter. Spoon the almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.