Spicy Caramelized Cauliflower with Raisins From Bradley Herron
Prep Time:
Cook Time:
45 minutes
Servings:
2 hearty servings (with leftovers)
Ingredients
- Raisins, ¼ cup
- Rosemary, ¼ small sprig
- Water, 1 tablespoon
- Extra-virgin olive oil, ⅓ cup plus 2 tablespoons, divided
- Cauliflower, 1 medium head (cut into florets)
- Kosher salt, 1 tablespoon
- Black pepper (ground)
- Garlic cloves, 3 (thinly sliced)
- Red pepper flakes, ½ teaspoon
- Red wine vinegar or sherry vinegar, ¼ cup
- Flat-leaf parsley, 2 roughly chopped tablespoons
Directions
- Preheat the oven to 300°. In a small oven-safe ramekin (or bowl), place the Raisins Rosemary Water ⅓ cup olive oil Cover with aluminum foil and bake until the raisins are plump, about 30 minutes. Remove from the oven, set aside to cool and then drain (save the infused olive oil to use another time).
- Set the skillet over high heat until it starts to smoke, 3 to 4 minutes. Once hot and smoking, add 2 tablespoons olive oil Cauliflower florets Kosher salt Freshly ground black pepper Shake the pan once and then let the cauliflower cook until browned, about 15 minutes, stirring with the wooden spoon every 5 minutes. Stir in the Sliced garlic Cook until fragrant and the edges start to brown, about 30 seconds. Add the Red pepper flakes Drained raisins Toss once and then add the Vinegar 3. Turn off the heat and turn the cauliflower out onto a serving dish. Sprinkle with the Chopped parsley Serve.