Roasted Cauliflower w/ Caper Raisin Nut Relish

Why do we think of preparing cauliflower only in the cold weather months, when it grows in the summer! At least it does here.
It's cauliflower season right now in the Garden State (that would be NJ).

I pick it up weekly at the farmer's market and make my famous egg salad with it for lunch, and roast it with salsa verde or serve it with this amazing caper raisin relish with nuts and parsley.

Sometimes I add in an anchovy, just can change up the nuts if you don't love almonds, you can certainly use pine nuts or hazelnuts.

I personally love almonds, especially marconas toasted, but the last time I made this I used those fancy roasted salted almonds in the can, and boy was it delish.

Serve this along side with grilled chicken, it's so good.

Here's how:

1 head of cauliflower, cut into florets
olive oil
kosher salt

For the relish:

2 tbsp fresh flat leaf parsley, chopped
2 tbsp golden raisins
1/4 toasted almonds, roughly chopped
1 tbsp sherry wine vinegar
2 tbsp drained capers
3 tbsp olive oil
sea salt & pepper

Make the relish and set aside.

Toss the cauliflower with olive oil and sprinkle liberally with kosher salt.

Roast on a baking sheet at 450F for 25 minutes, turning once, so both sides are nice and brown.

Spoon the relish over the roasted vegetables on a large platter.

Serve immediately.

I could eat the entire bowl!!!!


Katie C. said…
Do you think I could replace the raisins with craisins or is that too odd?

You’re right about cauliflower. We love the stuff roasted. I also made a purée from Michael Symon’s book that was great. Unfortunately, my arthritis does not appear to be triggered by food...just too much gardening?
Stacey Snacks said…
Of course you can substitute raisins, but then it’s not a Sicilian profile flavor dish any longer. I think chopped dates would be better. By the way I despise Craisins! LOL!

Sara said…
WINNER! This was fabulous. Thank you for this recipe.