Roasting cauliflower transforms its flavour. It heightens the umami factor—über savoury and rich—making it a good foil for the briny capers, sweet raisins, and toasty nuts.
1 head of cauliflower, cut into florets
3 Tbsp (45 mL) extra-virgin olive oil, divided
1/4 tsp (1 mL) sea salt
2 garlic cloves, thinly sliced
1 to 2 Tbsp (15 to 30 mL) capers
1/2 cup (125 mL) panko bread crumbs
1/4 cup (60 mL) raisins
1/4 cup (60 mL) toasted pine nuts (optional)
Preheat oven to 425 F (220 C). Toss cauliflower with 2 Tbsp (30 mL) oil and sprinkle with salt. Spread out on baking sheet. Roast, stirring occasionally, until cauliflower is crispy and deep golden, 30 to 40 minutes.
Meanwhile, heat remaining 1 Tbsp (15 mL) oil in small saucepan over medium-low heat. Add garlic and cook, stirring often, until light golden, 3 to 4 minutes. Add capers; stir often until they start to pop. Sprinkle with panko and stir often until golden. Remove from heat and stir in raisins and pine nuts, if using.
When cauliflower is done, turn into serving bowl. Spoon panko mixture overtop. Finely grate 1 tsp (5 mL) lemon peel, then squeeze juice and sprinkle both overtop. Serve warm.
Each serving contains: 202 calories; 5 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 26 g total carbohydrates (6 g sugars, 6 g fibre); 284 mg sodium
source: "White Vegetables", alive #372, October 2013
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