CAULIFLOWER w/ALMONDS & CAPERS

By BobD

Ingredients

• 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.

Details

Servings 4

Preparation

Step 1

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.