Cauliflower Agrodolce
From Nordstrom Bazille Restaurants
(Serves 6)
Ingredients
3/4 cup golden raisins, divided
1/4 cup water
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 teaspoons aged sherry vinegar
4 tablespoons unsalted butter, diced in 1/4-inch cubes, at room temperature
2 pounds (about 2 medium-sized heads) cauliflower florets
3 tablespoons olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons capers, drained and rinsed, divided
Canola oil
3/4 cup panko Japanese-style bread crumbs
1 1/2 teaspoons fresh parsley, finely chopped
1 1/2 teaspoons fresh rosemary, finely chopped
3 tablespoons Parmesan cheese, preferably Parmigiano Reggiano
Preheat oven to 350°F.
1. In a small saucepan over medium-high heat, bring raisins and water to a boil. Remove from heat and
transfer to a food processor (or use an immersion blender); purée until smooth. Allow purée to cool.
2. Arrange cauliflower florets in a single layer on a rimmed baking sheet (or divide between two baking
sheets, if needed). Drizzle with 3 tablespoons extra-virgin olive oil, 1 tablespoon salt and 1/2 teaspoon
pepper, then toss to coat florets evenly. Transfer to oven and roast until lightly golden brown and nearly
completely tender when pierced with the tip of a knife, about 15-20 minutes.
3. Meanwhile, to a small sauté pan, add enough oil to coat the bottom approximately 1/4 inch. Heat over
medium heat until rippling. Carefully add 3 tablespoons capers to hot oil and fry until lightly golden brown
and crisp. Remove with a fine-mesh skimmer and transfer to a paper towel to drain and cool.
4. Add butter cubes, 1/4 teaspoon salt and 1/8 teaspoon pepper to now-cooled raisin purée. Pulse or mash
ingredients with a fork until well combined, but not smooth.
5. When cauliflower florets are lightly golden, add the remaining 3 tablespoons capers and raisins to the
baking sheet. Continue roasting until florets are golden brown and tender throughout, about 5-10 minutes
more. Remove from oven and add the raisin-sherry butter and bread crumbs, then toss to evenly coat.
6. Transfer to a serving bowl and garnish with bread crumbs, Parmesan, crispy capers and herbs. Serve
immediately.