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Lidey's Table

Spicy Sicilian Cauliflower

Tuesday, May 21, 2019

This Spicy Sicilian Cauliflower is a recipe I make year-round, but I especially like it in the spring when the weather finally warms up and I find myself wanting lighter and brighter foods.  It’s full of punchy flavors – briny capers, red pepper flakes, toasted pine nuts, golden raisins and lots of fresh parsley, with a splash of vinegar to complete the classic Southern Italian combination of savory, spicy, acidic, and sweet elements.

Spicy Sicilian Cauliflower

Serves 4

  • 1 large head cauliflower (2½-3 pounds)
  • ¼ cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • 2 tablespoons capers, drained and roughly chopped
  • ¼ cup golden raisins
  • 1 tablespoon champagne or white wine vinegar
  • ¼ cup roughly chopped fresh parsley
  • 2 tablespoons toasted pine nuts
  • ¼ teaspoon crushed red pepper flakes

Preheat the oven to 425 degrees.

Trim the leaves from the cauliflower, remove the core, and cut the cauliflower into medium-size florets. On a sheet pan, toss the cauliflower with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast for 25-35 minutes, tossing once halfway through, until tender and browned.

Meanwhile, in a small bowl, combine the capers, raisins, and vinegar and set aside.

When the cauliflower is done, add the caper mixture, parsley, pine nuts, and red pepper flakes to the sheet pan. Toss well, sprinkle generously with salt, then transfer to a shallow dish or platter and serve.

Note: To toast pine nuts, place them in a small sauté pan and cook over medium heat for 3-5 minutes, tossing very often, until lightly browned and toasted. Don’t be tempted to look away or multitask. That’s exactly when the pine nuts will decide to start burning.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

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