It’s fall. And in Seattle this means two things, one being that the rain is coming down in droves, and the second that it is unbelievably beautiful out. This recipe just seemed so fall like that I had to try it, and it was good. I’ve never had cauliflower not with cheese, but this topping was delightful. The one thing I wasn’t in love with was the texture of the cauliflower, I don’t like it baked so much.
Cauliflower with Raisins
Adapted from Smitten Kitchen
Yield: 3 servings
1 head cauliflower, trimmed of leaves
1 1/2 tablespoons butter
3 tablespoons fresh soft bread crumbs
1 tablespoon plus
1 teaspoon extra virgin olive oil
3 tablespoons whole almonds
Salt and freshly ground black pepper
2 tablespoons raisins
1 tablespoon white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives.
Sauté bread crumbs in 1 tablespoon butter for three minutes until toasted and golden brown. Set aside, and put in almonds and 1 tablespoon extra virgin olive oil and salt and pepper to taste. Toss until lightly browned and then remove from pan. Roughly chopped (we pulled out the wooden bowl and chopped used to make charoses), and then also set outside. Preheat the oven to 350 degrees. Wipe out pan and add remaining olive oil, cut cauliflower into slices (which I was less successful at) and sauté until lightly browned on each side. Since I don’t have an oven proof skillet, I transferred everything onto a pan and baked that for 12 minutes which worked well.
So I busted the pan back out, poured the vinegar and remaining butter and raisins, and cooked until plump, about five minutes. Then add the drained raisins, almonds, capers, and spices together. Once the cauliflower is cooked pour this on top, and then spread over the bread crumbs. Serve immediately!