Dinner Tonight: Crispy Baked Cauliflower

Posted on by Paula Gallagher

cauliflowerCauliflower (along with cabbage and broccoli, to name a couple others) belong to the Brassicaceae family, which literally translates to “cabbage” in Latin. Also referred to as cruciferous vegetables, they are a rich source of vitamins and minerals—including vitamins C, E, K, and A, as well as folic acid, iron, magnesium, and fiber. They also contain a group of chemicals called glucosinolates, which studies have shown could reduce the risk of certain cancers. Funny enough, these same glucosinolates are also responsible for the sulphuric odor and bitter taste that cause many to shy away from these beneficial vegetables. However, this recipe involves baking the cauliflower, bringing out a very rich toasty flavor. This a is a great side dish to any meal. Crispy baked cauliflower is delicious, as well as nutritious! Crispy Baked Cauliflower 1 head of cauliflower, cut into florets 3 Tbsp extra-virgin olive oil, divided 1/4 tsp sea salt 2 garlic cloves, thinly sliced 1 to 2 Tbsp capers 1/2 cup panko bread crumbs 1/4 cup raisins 1/4 cup toasted pine nuts 1 lemon Preheat oven to 425 F. Toss cauliflower with 2 Tbsp olive oil and sprinkle with salt. Spread out on baking sheet. Bake, stirring occasionally, until cauliflower is crispy and a deep golden color (about 30 to 40 minutes). Meanwhile, heat 1 Tbsp olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring often, until garlic is fragrant (3 to 4 minutes). Add capers; stir often until they start to pop. Sprinkle with panko and stir often until golden. Remove from heat and stir in raisins and pine nuts. When cauliflower is done, place it in a serving bowl and spoon panko mixture overtop. Finely grate 1 tsp lemon zest, then squeeze juice and sprinkle both overtop. Serve warm. Photo from here, with thanks.