Sunday, March 22, 2009

Cauliflower With Almonds, Capers and Raisins

This recipe comes from a piece in the NYT entitled Cauliflower: Food of Love, and after trying it, I think you too will be enamored. Andrea made this last night and eight women oohed and aahed. Oh God, has it come to this? Did we swoon over a vegetable? Cauliflower, truly, I'll never wrong thee again.

Adapted from Michael Anthony, Gramercy Tavern

Time: 45 minutes

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 golden 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.

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 1 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 1 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 cut each almond into three pieces; set aside.

3. Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and 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.

Yield: 4 servings.


Liberty London Girl said...

I made this too, and it was deeeeelicious. I do like cauliflower. Especially steamed in a wok over crushed coriander seeds, sauted diced onions and a pinch of garam masala, then finished with fresh coriander. (Madhur Jaffrey). LLGxx

Miss Whistle said...

Thank you LLG for the Madhur Jaffrey recipe. Now that I'm a cauliflower follower, I shall try that one too. x