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golden raisins head cauliflower olive oil onion almonds capers garlic lemon red pepper kosher salt parsley
Viewed: 102 - Published at: 3 years agoIngredients
- 1/4 cup golden raisins
- 1 large head cauliflower, separated into 1-inch florets
- 1/4 cup olive oil
- 1 medium onion, finely diced
- 1/3 cup sliced skin-on almonds or shelled pistachios
- 2 tablespoons drained capers
- 2 small cloves garlic, thinly sliced
- Zest of 1/2 lemon
- Pinch red pepper flakes
- Kosher salt
- 1/4 cup fresh parsley leaves, finely chopped
Method
- Soak the raisins in warm water until plump, about 15 minutes.
- Drain and set aside.
- Meanwhile, trim the cauliflower florets, cutting away as much stem as possible.
- In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous.
- Heat the oil in a large skillet over medium-high heat.
- At the first wisp of smoke from the oil, add the onions, and stir to coat.
- Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes.
- Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes.
- Add the cauliflower to the skillet, and stir to combine.
- Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
- Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt.
- Serve warm.
