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.
Servings: 4 servings
Calories: 295kcal
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!
Nutrition
Serving: 4g | Calories: 295kcal | Carbohydrates: 24g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Sodium: 186mg | Potassium: 639mg | Fiber: 6g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 86mg | Calcium: 76mg | Iron: 2mg
