The Lello Kitchen
Roasted Cauliflower with Capers, Raisins & Pine Nuts
Deeply roasted cauliflower sharpened with capers and vinegar, with raisins and pine nuts for contrast.
- Prep
- 15 minutes
- Cook
- 30 minutes
- Serves
- 4 servings
- Difficulty
- Easy
At the Lello table
Deeply roasted cauliflower sharpened with capers and vinegar, with raisins and pine nuts for contrast. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.
Method
- Toss cauliflower with olive oil and roast on a wide sheet pan for 25 to 30 minutes.
- Fry the capers in a small film of oil until crisp; drain.
- Soak the raisins in warm water for 10 minutes, then drain.
- Toss the hot cauliflower with vinegar, raisins and pine nuts; finish with fried capers and parsley.
Cook’s notes
- Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.
Substitutions
To serve
Serve warm or at room temperature beside roast chicken or fish.
Storage & make-ahead
Refrigerate leftovers in a covered container for up to 2 days.
