This features one of my favorite combos used as a contrast to earthy flavors-plumped raisins and nuts. This recipe uses a large pan-12 or 14 inches. If you do not have a pan that large, just decrease the volume. Figure for a 10 inch pan use ¼ less cauliflower and pull a little of the other ingredients.
INGREDIENTS:
1 head cauliflower(around 4 cups)florets sliced into 3/16ths to ¼ inch thickness 2 cloves garlic, peeled and halved lengthwise ½ cup golden raisins, soaked in ½ cup aromatic sweet white wine such as viognier ¼ cup capers, drained salt and pepper to taste ½ cup roasted unsalted almonds, chopped finely -OR- ½ cup chopped almonds and 1 cup fresh bread crumbs, tossed and lightly oiled Olive oil as needed
METHOD:
Fill your largest sauté pan (14 inch is best) with water. Salt it generously and bring water to a boil. When boiling, drop in the cauliflower and cook just until it loses its “raw” edge and is starting to get a little tender-4 to 6 minutes. Drain well and return the pan to the heat, lowering it to medium.
Toss cauliflower into a large bowl and drizzle with a little oil, and toss to coat well.
When the pan is hot, film with oil, around two tablespoons. Add the garlic cloves and cook until the garlic is fragrant and golden. Remove the garlic from the pan.
When the oil is quite hot, carefully add the cauliflower slices (residual water may cause spattering and popping of oil) and level out so the slices on the bottom are flat. Do not pile in too much cauliflower or it will steam and become mushy. Use less cauliflower if necessary. Cook cauliflower until pieces on bottom are caramelized. Turn and toss until all the slices are caramelized.
Drain the raisins, reserving the liquid. Squeeze the raisins to extract more liquid. Add raisins and capers, and cook to heat. Season with salt and pepper. Add reserved raisin soaking liquid, tossing to coat the vegetables with the liquid. Cook until almost reduced and a glaze forms. Scatter the almonds over all and toss to mix. Serve hot.
-OR- If you are using the crumbs mixture, pour the cauliflower out into a serving dish, then add the crumbs and almonds to the hot pan and stir the crumbs while they turn golden. Once golden, pour over the cauliflower.
Chef’s Notes and Tips:
You can add a scattering of herbs to the cauliflower when you add the raisins and capers. Think along the lines of a bit of rosemary, or oregano, or a bit of flat parsley and marjoram. Using some Pimenton de la Vera (Smoked paprika) would also be a nice way to alter this dish. Add the pimenton while the cauliflower caramelizes. You can also add the same herbs to the bread crumbs if you are using them.
You can make a sauce with the capers, raisins, and almonds as an alternative that makes for a more elegant dish, and the flavor is more a melding, where before the raisins and capers act as little surprises punctuating the earthiness of the cauliflower. Add the raisins, capers, and the soaking wine to a blender and puree 2 minutes on high. Add the almonds and puree 30 seconds to one minute. Season with salt and pepper. Taste the sauce and adjust seasonings. If it needs tartness, try a few drops of sherry or white wine vinegar. I would add a spoonful of honey mustard or a touch of honey to the sauce as well. While cooking the cauliflower, heat the sauce in a small pan over low heat, and then pour the hot sauce over the caramelized cauliflower. In lieu of bread crumbs, make ¼ inch croutons and scatter them over the finished dish. If the sauce seems too runny, you can use some bread crumbs while pureeing the sauce as thickener.
Serves: 4
Source: Chef Andrew E Cohen
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