Okay, so I’m sorry I’ve been a bit out of the loop for a handful of days. It’s not because I haven’t been cooking, because I have. But I haven’t taken pictures because quite frankly, my camera is a piece of trash for anything other than party pics or random “you’ve gotta see this” type stuff.
I can’t stand bad food pictures, which is basically all my site is filled with, save the ones I’m pulling from more professional sites, mags, cookbooks, etc.
So today I was rummaging around and saw this great recipe over on Smitten Kitchen, for Cauliflower. I LOVE CAULIFLOWER! I always have. When Kate and I were little, she only liked Broccoli, and I only liked Cauliflower. I can remember my dad actually finding and buying Broccoflower at the grocery store one weekend. I don’t think Kate or I were very excited, but it served us well!
As Deb puts it, this is supposed to be a hater-converter dish. I don’t know why anyone would hate cauliflower, unless they had it steamed into oblivion as a child….then I can understand. Sort of. I still like it that way.
Here’s the thing: while this dish might seem a bit laborious, as Deb points out, it’s SUPER CHEAP because you usually have most of the items at home, or if you don’t, you can either omit them for a simpler dish, or grab them along with your head of cauliflower the next time you’re at the store.
This would be a great side dish for the Fall, and can be paired with pretty much any protein (don’t use as a side dish to burgers though, okay?)
Thank you, Deb, for a smashingly good looking side dish that will take us from October to February! (I have modified Debs’ version a little, for health. If you want to get the original, please visit her post!)
Cauliflower With Almonds, Capers and Raisins
From Smitten Kitchen (Perfect as printed from Michael Anthony, Gramercy Tavern)
Yield: 4 servings (sure, totally)
1 head cauliflower, trimmed of leaves
1 tablespoons butter
3 tablespoons fresh soft bread crumbs (omit if gluten free, or use plain crumbled corn flakes)
1 tablespoon extra virgin olive oil
3 tablespoons whole almonds
Salt and freshly ground black pepper
2 tablespoons golden raisins (I had only dark ones on hand, nobody complained)
1 tablespoon white wine vinegar (or Champaign vinegar if you have that instead, or the juice from the capers, separated if you only have that!)
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives
1. Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add a half tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
2. Return pan to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and barely give a rough chop; set aside.
3. Wipe out pan and return to medium heat. Add 2 teaspoons olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. (I had to brown my cauliflower in batches, not having enough surface area in my pan, but tossed everything back in to roast it.) Meanwhile, in a small saucepan over low heat, add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
4. Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.