Sicilian Roasted Cauliflower
This golden-brown roasted cauliflower is topped with crispy garlic chips, toasted almonds, sweet golden raisins, and briny capers, then finished with a drizzle of fresh lemon juice to make it pop. The mix of Sicilian-inspired flavors has become my favorite way to transform a humble head of cauliflower into something truly special!
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Obviously, we call it "Coley flower" in our house! Ever since I started making this roasted cauliflower recipe, it's become one of our favorite vegetables. While not traditionally Italian style, I use Italian flavors and ingredients from Sicily to make this simple side super exciting.
Roasting at high temperatures brings out the cauliflower's natural sugars, creating those addictively crispy edges that contrast beautifully with the tender interior. When combined with the sweet-salty-tangy toppings, it creates the perfect pairing for so many main dishes. This is SUCH a great side dish!
Want more great vegetable side dishes? Try my rapini with pine nuts and raisins for another sweet-savory combination, this quick escarole greens with olives and capers, or my refreshing zucchini alla scapece that's perfect for summer.
Why This Recipe Works
- High-temperature roasting creates golden brown cauliflower with perfectly tender centers.
- The combination of sweet, salty, and tangy toppings creates incredible depth of flavor.
- It's an easy recipe that transforms a simple vegetable into something special.
Ingredient Notes
Cauliflower - Look for a nice plump cauliflower with no brown spots or bruising. The outer leaves are also delicious when roasted, so be sure to include them!
Olive Oil - Use good quality extra virgin olive oil for the best flavor. Learn more about olive oil quality in my article about Italian olive oils.
Capers - For this recipe, stick to the smaller non-pareil capers rather than the larger variety. Learn more about capers in my article about Italian jarred and preserved vegetables.
Raisins - I prefer golden raisins but any variety can be used. If your raisins are extra dry or you just want them more plump, rehydrate them for a few minutes in boiling water. For more flavor, you can rehydrate them in white wine or white wine vinegar.
Almonds - If using whole almonds, they will need to be chopped after frying. Use sliced or slivered almonds to avoid this step.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large baking sheet
- Parchment paper
- Cast iron skillet
- Slotted spoon
- Paper towel
- Cutting board
Step by Step Instructions
Roast the Cauliflower
- Preheat the oven to 425°F (degrees F) and line a large baking sheet with parchment paper for easy cleanup.
- Cut the head of the cauliflower head into florets of roughly equal size. Transfer to a large bowl.
- Toss the cauliflower with 2 tablespoons of olive oil, sea salt and black pepper, then spread in an even layer onto the pan.
- Bake for about 20-25 minutes, until the cauliflower is golden brown on the outside with crispy edges and just barely tender inside.
Pro Tip: For the crispiest cauliflower, make sure your florets are completely dry before tossing with oil, and arrange them in a single layer with space between each cauliflower piece.
While the cauliflower cooks, prepare the toppings.
- Heat the remaining 3 tablespoons of olive oil in a hot pan or cast iron skillet over medium heat. Add the garlic clove and fry, stirring constantly, until golden and crisp, about 3-5 minutes. Remove with a slotted spoon to a paper towel to drain.
- Add the almonds to the same oil and fry, stirring constantly, until they're golden brown throughout, about 5-10 minutes. Remove with a slotted spoon.
- Pour out all but 2 teaspoons of olive oil from the pan, then add the Italian breadcrumbs and cook, while stirring constantly, until they're golden brown and crisp.
- When the cauliflower has finished roasting, transfer to a serving plate.
- Drizzle with fresh lemon juice, then top with lemon zest, almonds, crispy garlic, toasted breadcrumbs, golden raisins, capers and fresh parsley.
Tips for Success
- For more plump, juicy raisins, rehydrate them in boiling water or white wine for 5-10 minutes before using.
- Use sliced or slivered almonds to avoid having to chop after frying. They'll also cook more quickly and evenly than whole almonds.
- Pat raw cauliflower dry with paper towels to remove excess moisture before roasting for crispier edges.
- Make sure to arrange the cauliflower in a single layer on your baking sheet - overcrowding will steam rather than roast the florets.
- Add a dash of red pepper flakes or finish with parmesan cheese for even more flavor!
Serving Suggestions
This Sicilian cauliflower recipe makes a perfect side dish for different mains. Serve it alongside my succulent whole roasted chicken with herbs for a simple dinner, and with my crispy chicken parmesan or this classic white Roman chicken cacciatore for a traditional Italian meal.
For special occasions, pair this cauliflower with my tender Dijon herb-crusted rack of lamb or juicy whole roasted beef tenderloin for an elegant dinner that's sure to impress your guests.
Seafood lovers will appreciate how this side complements a simple herb roasted fish or buttery perfectly pan-seared scallops. It also works beautifully with more robust seafood options such as these Maryland crab cakes with jumbo lump crab meat or rare seared tuna steaks.
How to Store and Reheat
Store leftover cauliflower in an airtight container in the refrigerator for up to 3 days. Keep the crunchy toppings (breadcrumbs, almonds, and garlic chips) in a separate covered container at room temperature so they don't get soggy.
To reheat, spread the cauliflower on a baking sheet and warm in a 350°F oven for 5-10 minutes until heated through. Add the crunchy toppings after reheating. Alternatively, enjoy it at room temperature the next day.
FAQ
While fresh is preferable, you can use frozen. Thaw completely and pat dry before roasting. You may need to increase the cook time by a few minutes.
Green olives, finely chopped, make a good substitute.
Yes! You can roast the cauliflower up to a day ahead and reheat before serving, though you'll get the best texture when freshly made.
The flat sides should be golden brown with some crispy edges, and a fork should slide into the stems with just slight resistance. You want tender cauliflower but not mushy.
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Sicilian Roasted Cauliflower
Ingredients
- 1 head cauliflower trimmed of leaves and cut into 1-inch thick pieces
- 5 tablespoons extra virgin olive oil divided
- Kosher salt and freshly ground pepper to taste
- 3 tablespoons almonds *See note
- 3 cloves garlic very thinly sliced
- ¼ cup panko breadcrumbs
- 3 tablespoons raisins *see note
- 1 lemon zested and juiced
- 2 tablespoons capers drained and rinsed
- 1 tablespoon Italian parsley finely minced
Instructions
- Preheat the oven to 425°F degrees and line a sheet pan with parchment paper.
- Toss the cauliflower with 2 tablespoons of olive oil, salt and pepper, then spread out onto the pan.
- Bake for about 20-25 minutes, or until the cauliflower is browned on the outside and just barely tender inside.
While the cauliflower is roasting, prepare the toppings.
- Heat the remaining 3 tablespoons of olive oil in a small skillet over medium heat. Add the garlic and fry, stirring constantly, until golden and crisp, about 3-5 minutes. Remove with a slotted spoon to paper towels to drain.
- Add the almonds and fry, stirring constantly, until they're golden brown throughout, about 5 minutes. Remove with a slotted spoon. If using whole almonds, chop into small pieces once cool.
- Pour out all but 2 teaspoons of the olive oil from the pan, then add the breadcrumbs and cook, while stirring constantly, until they're golden brown and crisp.
Assemble and Serve
- When the cauliflower has finished roasting, transfer to a serving plate.
- Drizzle all over with fresh lemon juice, then top with lemon zest, almonds, crispy garlic chips, toasted breadcrumbs, raisins, capers and parsley.
- Serve hot or at room temperature.
Notes
- For more plump, juicy raisins, rehydrate them in boiling water or white wine for 5-10 minutes before using.
- Use sliced or slivered almonds to avoid having to chop after frying. They'll also cook more quickly and evenly than whole almonds.
- Pat raw cauliflower dry with paper towels to remove excess moisture before roasting for crispier edges.
- Make sure to arrange the cauliflower in a single layer on your baking sheet - overcrowding will steam rather than roast the florets.
- Add a dash of red pepper flakes or finish with parmesan cheese for even more flavor!
Incredible flavor and crunch. Everyone loved it
Yay!
I'm making your Cauliflower dish right now but I'm hesitating over the capers. I guess the salt and sweet from the raisins makes the dish. I'll let you know what I decide and how it turned out.
Delicious, totally upped the flavor of roasted Cauliflower. I'm in with the capers too!!!
Hey Julie! Thanks so much for making the dish and leaving this comment. I'm so glad you loved it!
I love all those Sicilian flavors! Amazing cauliflower meal. I cannot wait to try this recipe! those crispy garlic pieces have my name throughout them!
Thanks, Alma! The crispy garlic is amazing! I have trouble not snacking on them all before finishing the dish (pro tip: make extra!)
I love all those Sicilian flavors! Awesome cauliflower dish.
Thanks, Sabrina! It's super tasty. 🙂
i have recently discovered that i love roasted cauliflower and i've always loooooved garlic so i can't wait to try this recipe! those crispy garlic pieces have my name all over them!
Yesss!! The crispy garlic chips are my FAVORITE part!
Yay voting! And yay cauliflower! This looks soooo good.
Thanks, Jessie!