Roasted Cauliflower with capers, currants, and breadcrumbs
"Recipe source: The Mediterranean Table cookbook."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (324.4 g)
- Calories 953.6
- Total Fat - 37 g
- Saturated Fat - 4.8 g
- Cholesterol - 0 mg
- Sodium - 6348.3 mg
- Total Carbohydrate - 135.4 g
- Dietary Fiber - 1.3 g
- Sugars - 10.7 g
- Protein - 22 g
- Calcium - 466.7 mg
- Iron - 5.9 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F.
Step 2
In a bowl combine the cauliflower florets with 3 tablespoons olive oil, salt and pepper; toss and then spread out in a single layer on a large rimmed baking sheet and roast for 45 minutes, stirring occasionally or until the cauliflower is golden brown and crispy on the edges.
Step 3
Meanwhile place 3 tablespoon of olive oil in a saucepan over medium low heat and then add the garlic and cook for 5 minutes or until garlic turns golden. Stir in capers and cook for another 3 minutes and then add the breadcrumbs and stir to combine and cook for another few minutes or until the breadcrumbs turn golden brown. Using a slotted spoon transfer breadcrumb mixture to a bowl or plate.
Step 4
In the same saucepan over medium high heat add the broth and anchovy paste and bring to a boil; stir in raisins and vinegar and cook for 5 minutes stirring occasionally or until the liquid is absorbed.
Step 5
When the cauliflower is done, transfer it to a large serving dish and add the raisin mixture and toss. Top with the breadcrumbs and garnish with the parsley.
Tips
No special items needed.
1 Reviews
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