SWEET-AND-SOUR CAULIFLOWER WITH GOLDEN RAISINS
It's important to season this cauliflower dish attentively: You want a balance of sweet, tangy and salty flavors. Onion, lemon and pine nuts pull it all together. The cauliflower may be served hot or at room temperature.
Provided by David Tanis
Categories vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron and stir to coat.
- Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
- Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
- Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
- When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 267 milligrams, Sugar 19 grams, TransFat 0 grams
CAULIFLOWER WITH ALMONDS, CAPERS AND RAISINS
Steps:
- Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add 1 tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
- Return pan to medium heat and add 1 teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
- Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
- Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 6 grams, TransFat 0 grams
ROASTED CAULIFLOWER STEAKS WITH RAISIN RELISH
The relish is a bold, savory-sweet combo that works well with mild cauliflower.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl.
- Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5 minutes. Transfer the skillet to the oven.
- Roast until a knife easily pierces through the steaks, 15 to 20 minutes. Spoon the relish over the steaks and serve.
Nutrition Facts : Calories 141 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 319 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 5 grams, Sugar 7 grams
CAULIFLOWER AND BACON GRATIN
Provided by Giada De Laurentiis
Categories side-dish
Time 54m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.
- In the bowl of a food processor, blend the bread until it forms into crumbs.
- In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.
- In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
- Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.
- Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.
CAULIFLOWER WITH BACON, CAPERS, PEPPERS, AND RAISINS
Categories Fruit Pepper Side Quick & Easy Raisin Bacon Cauliflower Fall Capers Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned but not crisp, about 4 minutes.
- Add cauliflower and cook, stirring occasionally, until lightly browned, about 5 minutes.
- Add bell pepper, cream, raisins, capers, garlic, and bay leaf and cook over moderately low heat, covered, stirring occasionally, until cauliflower is tender, about 12 minutes. Add lemon juice and salt and pepper to taste. Discard bay leaf.
CAULIFLOWER "BISTECCHE" WITH PANCETTA AND CAPER BERRIES
For this recipe, it's best to choose a head of cauliflower with a very dense crown so that the "steaks" will hold together during cooking. However, even if they separate a bit, the dish is still delicious.
Provided by Carey Savona
Yield Makes 4 side-dish or first-course servings
Number Of Ingredients 13
Steps:
- Rinse salt-packed capers in a sieve and transfer to a small bowl. Soak capers in water to cover by 2 inches for 30 minutes. Drain and repeat soaking. Drain again, then rinse and pat dry.
- While capers soak, put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Cook pancetta in 1 dry 12-inch skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off fat and wipe skillet clean.
- Stir together raisins and lemon juice in a small bowl.
- Trim cauliflower stalk flush with base of crown, discarding stalk, then trim any leaves. Put cauliflower crown, stalk side down, on a cutting board. Cut a 1-inch slice from 2 opposite sides of crown and discard, then cut crown lengthwise into 4 "steaks," each about 3/4 to 1 inch wide.
- Heat 1 tablespoon oil, 1 tablespoon butter, 1/8 teaspoon salt, and a pinch each of sugar and pepper in each 12-inch skillet over moderate heat, swirling skillets occasionally, until butter begins to brown. Add 2 cauliflower steaks to each skillet and lightly season with salt and pepper, then cook until undersides are golden, about 4 minutes.
- Transfer skillets to oven and roast cauliflower, without turning, switching position of skillets halfway through roasting, until cauliflower is just tender and undersides are golden brown, 8 to 15 minutes (depending on thickness).
- While cauliflower roasts, bring water just to a boil in a 1-quart heavy saucepan over moderate heat, then stir in pancetta, capers, raisins with lemon juice, and caper berries. Add remaining 1/2 stick butter and stir until incorporated. Remove from heat and season with pepper.
- Carefully invert cauliflower steaks with a spatula onto a platter and spoon sauce over them.
- *Available at specialty foods shops and chefshop.com
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CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS
From bonappetit.com
4.2/5 (67)Author Susan SpungenServings 8-10
- Preheat oven to 425°. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.
- Meanwhile, heat remaining 3 Tbsp. olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5–6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2–3 minutes; transfer breadcrumb mixture to a plate and set aside.
- Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. Do ahead: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture mixture before continuing.
- Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.
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