Thanksgiving Veggie
Ingredients
- 1 large head of cauliflower 2 lbs cut into 2" florets
- 6 tbsp. olive oil divided ⓘ
- kosher salt and freshly ground black pepper
- 3 cloves garlic, sliced thin ⓘ
- 2 tbsp capers ⓘ
- 3/4 cup coarse breadcrumbs ⓘ
- 1/2 cup low salt chicken broth ⓘ
- 1 tsp anchovy paste
- 1 tbsp. white wine or Champange vinegar ⓘ
- 2 tbsp chopped flat leaf parsley ⓘ
Instructions
- Toss cauliflower florets with 3 tablespoons of olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally until cauliflower is golden and crispy about 45 minutes
- Do Ahead
- Cauliflower can be make 4 hours ahead. let stand at room temperature.
- Meanwhile heat 3 tbsp of olive oil in a small sauce pan over medium heat add garlic and coos stirring until golden 5-6 minutes, add capers until they start to pop, 3 minutes longer. add breadcrumbs and toss to coat. Cook stirring often until breadcrumbs are golden transfer to plate set aside. Add chicken broth and anchovy paste to saucepan, bring to a boil, add golden raisins and white wine vinegar and cook until all liquid is absorbed.
- Transfer warm cauliflower to serving bowl, scatter raisin mixture over and toss
Nutrition & Diet Analysis (per serving)
389
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).