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Sicilian Cauliflower with Capers, Pine Nuts & Sultanas
Summary Preparation: 15mins Serves 2 as a main course, or 4 as a side dish
Nutritional Info 599 calories
Recipe Source
Comments Whole slices of roasted cauliflower drizzled with a gutsy, garlic-infused dressing are great with roast chicken, or make a substantial vegetarian dish. This recipe was first published on Waitrose.com in April 2005. |
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Ingredients |
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1 large cauliflower, about 650g |
3tbsp capers, drained |
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Method |
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Preheat the oven to 200°C/Gas Mark 6. Remove the leaves from the cauliflower and trim any excess stalk at the base. Using a large knife, cut the cauliflower into thick slices (about 2cm). Layer together in a small roasting tin, including any smaller florets. Pour the stock over and drizzle with 1tbsp of the oil. Cover the tin with foil and roast in the oven for 35-40mins until tender. Remove the foil after the first 20mins. Meanwhile, soak the sultanas in a little boiling water for 5mins until soft, then drain and set aside. Warm the remaining olive oil in a small pan with the garlic slices, remove from the heat and leave to infuse for 5 minutes. Remove the garlic from the olive oil and discard, then stir in the capers, pine nuts, sultanas and parsley. Remove the cauliflower from the oven and, using a slotted spoon, transfer to a serving dish. Discard the stock. Drizzle the dressing over, season, then squeeze over lemon juice to taste. Serve with warm Waitrose Mediterranean Olive Bread to mop up the juices. Cook's tip Wine |
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