48 minutes ago
Wednesday, December 5, 2012
This wins for my favorite way to serve my favorite vegetable.
Roast it, then toss the cauliflower with raisins, pine nuts and toasted breadcrumbs. Easy and delicious. You can serve it warm or at room temperature. Watch it disappear.
Roasted Cauliflower Sicilian Style:
1 large head of cauliflower, separated into medium size florets
a few sprigs of fresh thyme
1/4 cup of panko Japanese style breadcrumbs
1 tbsp olive oil + 1 tbsp butter
1 large garlic clove, pushed thru a garlic press
1/4 cup golden raisins (plumped in some boiling water)
1/4 cup of pine nuts
salt & pepper
On a large baking sheet, toss the cauliflower florets with the fresh thyme leaves, kosher salt & olive oil to coat.
Roast in a 400F oven for about 20 minutes, turning once, until golden. While the cauliflower is roasting, make the breadcrumbs.
In a small skillet, heat the tablespoon of butter w/ the tablespoon of olive oil on medium heat. Add the breadcrumbs and garlic and mix with a wooden spoon until the crumbs are beginning to turn golden brown. About 5 minutes.
Add the raisins and pine nuts at the last minute and toss in with the breadcrumbs. It will smell yummy.
When the cauliflower is done, place in a shallow serving dish and toss with the raisins and breadcrumbs. Season with salt & pepper and drizzle with some olive oil just before serving.