Sicilian Cauliflower

Oven-roasting cauliflower is one of those wildly simple but utterly transformative cooking methods. This recipe goes a step further by turning roasted cauliflower into a complex salad with myriad flavors and textures. This sweet, sour, and spicy side dish goes well with Smoky Grilled Squab Breasts or any game.

1 head cauliflower, cut into florets

8 tablespoons extra-virgin olive oil

Kosher salt

1⁄2 cup golden raisins

1 cup Marsala wine

Grated zest and juice of 1 lemon

Grated zest and juice of 1 orange

1 teaspoon minced white anchovy

1 teaspoon red pepper flakes

1 teaspoon cumin seeds, toasted

1 tablespoon honey

4 shallots, minced

1 garlic clove, minced

1⁄2 cup pine nuts, toasted

2 tablespoons capers, rinsed

2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400°F.

Toss the cauliflower florets with 2 tablespoons of olive oil and salt. Spread them out on a baking sheet and roast until lightly golden brown, about 20 minutes. Remove from the oven and set aside to cool. 

Meanwhile, plump the raisins in the Marsala.

Whisk together the lemon and orange zest and juices, the anchovy, red pepper flakes, cumin, and honey. Whisk in the remaining 6 tablespoons of olive oil.

In another bowl, combine the shallots, garlic, and a pinch of salt, and let sit for 5 minutes.

Toss together the cauliflower, raisins and Marsala, pine nuts, and capers.  Add the shallot mixture to the vinaigrette and pour over the cauliflower. Stir in the parsley and serve.

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