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ROASTED CAULIFLOWER WITH CAPER BERRIES, WHITE RAISINS & PROSCIUTTO

Cauliflower is immensely popular, and accessible to us in so many hues – from creamy white, to lavender, orange, and even the otherworldly green Romanesco variety.

When roasted, cauliflower is inherently sweet, so I wanted to balance its flavor with salty caper berries, a little vinegar, sweet white raisins, the salty and crunchy topping of baked prosciutto and the nuttiness of parmesan. 

I’ll share Ina Garten’s fool-proof way to avoid a messy counter when cutting your cauliflower.

 
 
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What you’ll need:

  Sharp knife, sheet pan and oven-safe cooling rack

 
  Ingredients:   2 heads cauliflower, rinsed, with large leaves snapped off  Olive oil, salt and pepper  1 jar caper berries. If salt cured, rinse and let dry. If packaged in brine, drain and pat dry.  1 cup golden raisins, soaked in water for 15 minutes and drained  Prosciutto crisps* – roughly chopped  Pomegranate seeds  1 cup parmesan  Chopped Italian parsley  1/4 cup balsamic, champagne vinegar or 2 TB lemon juice

Ingredients:

2 heads cauliflower, rinsed, with large leaves snapped off

Olive oil, salt and pepper

1 jar caper berries. If salt cured, rinse and let dry. If packaged in brine, drain and pat dry.

1 cup golden raisins, soaked in water for 15 minutes and drained

Prosciutto crisps* – roughly chopped

Pomegranate seeds

1 cup parmesan

Chopped Italian parsley

1/4 cup balsamic, champagne vinegar or 2 TB lemon juice

  PROSCIUTTO CRISPS*    Lay out prosciutto slices on a heat proof cooling rack that has been sprayed with vegetable oil and set inside a foil-lined sheet pan.

PROSCIUTTO CRISPS*

Lay out prosciutto slices on a heat proof cooling rack that has been sprayed with vegetable oil and set inside a foil-lined sheet pan.

  Instructions:   1. Preheat oven to 400 degrees.  2. Turn head of cauliflower upside down on the sheet pan, and with a sharp knife cut the remaining leaves off the cauliflower.  3. With the tip of your knife, now cut the head into 1-inch clusters (this keeps even the smaller bits on the pan).  4. Drizzle generously with olive oil, sprinkle with salt and pepper, and with your hands coat all the cauliflower with the oil and seasoning.

Instructions:

1. Preheat oven to 400 degrees.

2. Turn head of cauliflower upside down on the sheet pan, and with a sharp knife cut the remaining leaves off the cauliflower.

3. With the tip of your knife, now cut the head into 1-inch clusters (this keeps even the smaller bits on the pan).

4. Drizzle generously with olive oil, sprinkle with salt and pepper, and with your hands coat all the cauliflower with the oil and seasoning.

 
  Roast at 300 degrees until fat has rendered and prosciutto is crisp – about 13-15 minutes.    Remove the rack and let cool at room temperature until ready to use. Crisps can be frozen in zip-lock bags until ready to use (or put in eggs, BLTS, or anything your porky fantasies dictate!

Roast at 300 degrees until fat has rendered and prosciutto is crisp – about 13-15 minutes.

Remove the rack and let cool at room temperature until ready to use. Crisps can be frozen in zip-lock bags until ready to use (or put in eggs, BLTS, or anything your porky fantasies dictate!

 5. Roast for 15-18 minutes until browned on one side. Jostle the cauliflower with a spatula, sprinkle with the caper berries and soaked raisins, and return to the oven for another 5 minutes until cauliflower is deep golden brown, and caper berries are crispy.  6. Remove and place in a serving dish.   To serve:   Drizzle with the vinegar and top with prosciutto crisps, shards of parmesan, pomegranate seeds and freshly chopped parsley. Top with a squeeze of lemon or vinegar, and hit with a little more salt and pepper to taste.

5. Roast for 15-18 minutes until browned on one side. Jostle the cauliflower with a spatula, sprinkle with the caper berries and soaked raisins, and return to the oven for another 5 minutes until cauliflower is deep golden brown, and caper berries are crispy.

6. Remove and place in a serving dish.

To serve:

Drizzle with the vinegar and top with prosciutto crisps, shards of parmesan, pomegranate seeds and freshly chopped parsley. Top with a squeeze of lemon or vinegar, and hit with a little more salt and pepper to taste.