Caramelized Cauliflower Plain and Fancy

Name: Caramelized Cauliflower Plain and Fancy
Ingredients: 1 head cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn't matter); 1.5 tablespoons extra-virgin olive oil; Coarse salt and freshly ground black pepper; 1.5 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 0.25 teaspoon crushed red pepper flakes; 2 tablespoons salt-packed capers, well rinsed; 3 tablespoons golden raisins; 1 recipe Caramelized Cauliflower Plain (see above); 1 tablespoon chopped fresh parsley leaves

3.3

(25)

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

6

Lazy days call for this recipe's one-step preparation. But when feeling fancy, dive into steps 2 and 3, from Lucinda Scala Quinn's cookbook "Mad Hungry."

Ingredients

Plain

1 head cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn't matter)
1 ½ tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper

Fancy

1 ½ tablespoons extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
2 tablespoons salt-packed capers, well rinsed
3 tablespoons golden raisins
1 recipe Caramelized Cauliflower Plain (see above)
1 tablespoon chopped fresh parsley leaves

Directions

Preheat the oven to 425 degrees Fahrenheit. Spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 30 minutes. Serve as is for the plain version or proceed with the variation below for the fancy version.
Heat a small pan, and then add olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.
Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat well. Serve warm or at room temperature.

Cook's Notes

For a variation, try substituting escarole for the chopped cauliflower.