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Roasted Cauliflower with Hazelnuts, Raisins, and Capers

Serves 4 / Ready in 30 minutes


    Roasted Cauliflower with Hazelnuts, Raisins, and Capers

    Much like its fellow cruciferous relatives, such as Brussels sprouts, bok choy, and kale, cauliflower is a great source of antioxidants; 1 cup packs 75 percent of the recommended daily intake of immune-supportive vitamin C.


    Roasted Cauliflower with Hazelnuts, Raisins, and Capers


    • 1/4 cup hazelnuts
    • 1 Tbsp plus 1 tsp coconut oil, divided
    • 1 medium head cauliflower, trimmed of leaves and cut into florets
    • 1/2 tsp sea salt, divided
    • 2 thick slices whole grain bread
    • 1 garlic clove, chopped
    • Freshly ground black pepper, to taste
    • 2 Tbsp golden raisins
    • 1 Tbsp capers, rinsed and drained
    • 1/2 tsp finely grated lemon zest
    • 1 tsp parsley, finely chopped
    • 1 tsp chives, finely sliced
    • 1 Tbsp balsamic vinegar


    Per serving:

    • calories181
    • protein6g
    • fat10g
    • carbs19g
      • sugar8g
      • fiber6g
    • sodium453mg



    1. Preheat oven to 400 F.
    2. Spread hazelnuts in single layer on rimmed baking sheet. Toast in oven until skins split and flesh turns golden brown, 8 to 10 minutes. While they’re still hot, rub hazelnuts in clean kitchen towel to remove skins (some will remain). Coarsely chop and set aside.
    3. In large ovenproof skillet over medium heat, melt 1 Tbsp coconut oil. Add cauliflower, sprinkle with 1/4 tsp salt, and sauté until lightly browned. Transfer pan to oven and let roast until tender, about 10 minutes.
    4. Meanwhile, in food processor, pulse whole grain bread, garlic, remaining 1/4 tsp salt, and a grind of pepper until coarse crumbs form. In medium frying pan, heat 1 tsp coconut oil over medium heat. Add breadcrumb mixture and cook, stirring frequently, until toasted, about 5 minutes. Transfer to small bowl; set aside and let cool.
    5. In another small bowl, stir together chopped hazelnuts, raisins, capers, lemon zest, parsley, and chives. Set aside.
    6. Transfer roasted cauliflower to serving plate, spoon hazelnut mixture over top, drizzle with balsamic vinegar, and sprinkle with toasted breadcrumb mixture. Serve immediately.


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