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Home > Restaurants > Recipes > Roasted and Raw Cauliflower With Raisins, Capers, and Hazelnuts

Roasted and Raw Cauliflower With Raisins, Capers, and Hazelnuts

Provided by: Chefs Joseph Ogrodnek, Walker Stern

  • Type of Dish: Small Plates
  • Servings: 2
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Ingredients

½ head cauliflower, about ¾ pound
½ cup extra-virgin olive oil
½ tbs. freshly squeezed lemon juice
1 tbs. colatura or fish sauce
¼ cup raisins, soaked in warm water for 5 minutes, then drained
¼ cup coarsely chopped toasted hazelnuts
2 tbs. thinly sliced red onion
¼ cup peeled, thinly sliced celery
1½ tsp. brine-packed capers, drained
2/3 cup loosely packed flat-leaf parsley leaves
Kosher salt and freshly ground black pepper

Instructions

Cut off and discard the stem and core of the cauliflower. Trim ¼ of the head into very small pieces; you should have about 1/3 cup. Trim the rest into medium pieces; you should have about 1 cup. Heat 1/3 cup of the olive oil in a medium-size, heavy pan until shimmering. Add the medium pieces of cauliflower and cook until golden brown (5 to 6 minutes), turning the pieces as they brown. Use a slotted spoon to transfer the cauliflower to a large heatproof bowl, discarding the oil in the pan. Add the small raw cauliflower pieces to the bowl, then the remaining olive oil, lemon juice, colatura, raisins, hazelnuts, onion, celery, capers, and parsley. Season with salt and pepper, toss well, and serve.

Recipe adapted from Battersby: Extraordinary Food From an Ordinary Kitchen, by Joseph Ogrodnek and Walker Stern (Grand Central Publishing).

(Published 2015)