Serves 4 to 6

 

1 ½ tablespoons EVOO

1 garlic clove

¼ teaspoon crushed red pepper flakes

2 tablespoons salt-packed capers

3 tablespoons golden raisins

1 tablespoon chopped fresh parsley leaves

 

heat a small pan, ad then add the olive oil, garlic, and red pepper flakes. Saute for 30 seconds. Add the capers and raisins and cook for another minute.

 

Drizzle the caramelized cauliflower with the caper mixture and parsley and toss to coat cell. Serve warm or at room temp.

 

 

1 heat cauliflower, washed, trimmed, cored, and thinly sliced (pieces will crumble; doesn’t matter)

1 ½ tablespoons EVOO

coarse salt and freshly ground black pepper

 

preheat the oven to 425 degrees F. spread the cauliflower in an even layer on a rimmed baking sheet. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine. Roast until the cauliflower is lightly caramelized, turning once, about 20 minutes. Serve as is or proceed with the variation (above).