Roasted Cauliflower with capers, currants, and breadcrumbs

Prep Time
Cook Time
1h 5m
Ready In

Recipe: #42903

June 01, 2024

"Recipe source: The Mediterranean Table cookbook."

Original is 4 servings


  • 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.


No special items needed.

1 Reviews


There are so many levels of flavors on this recipe. It is truly delicious. The crunchy breadcrumbs with the golden garlic and capers is fantastic.


review by:
(11 Jun 2024)

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