This is similar to a dish I've eaten a few times when visiting Palermo. Don't know if it is genuinely Sicilian, or just a speciality of some of the restaurants there! It can be prepared as a side dish, or served as a veggie supper.
1 large cauliflower (about 700g or so)
200g veg stock - home made or via a stock cube
Freshly ground salt and pepper, to taste
75ml EEVO
25g sultanas
3 cloves garlic, sliced thinly
3 tablespoons (drained weight) capers in brine (Nonpareille are best)
25g lightly toasted pine nuts
10-15g flat leaf parsley
1 large unwaxed lemon (Sicilian ones are wonderful, bumpy and quite ugly, but the flavour is just wonderful!)
Preheat oven to gas mark 6/200C. Remove all the excess leaves etc and trim base of cauliflower. Cut into fairly thick slices (about 2 cm). Lay them together in a small roasting tin (add any of the florets that may have broken off during cleaning/cutting), layering, if necessary. Pour over the stock and drizzle with 1 tablespoon of the oil. Cover with tinfoil and roast in the oven for approx 35-40 minutes, or until tender. Remoev foil after first 20 mins or so.
Meanwhile, soak the sultanas in a little boiling water for 5 minutes until really soft, then drain and set aside. Warm the remaining olive oil in a small pan with the arlic slices. Remove from heat and leave to infuse for 5 minutes. Remove garlic from the oilive3 oil and discard, then stir in the capers, pine nuts, sultanas and parsley.
Remove cauliflower and using a slotted spoon transfer to a serving dish. Discard the stock. Drizzle the dressing over, season then squeeze over lemon juice to your taste.
Great served with an olive ciabatta bread for mopping up the juices.
1 large cauliflower (about 700g or so)
200g veg stock - home made or via a stock cube
Freshly ground salt and pepper, to taste
75ml EEVO
25g sultanas
3 cloves garlic, sliced thinly
3 tablespoons (drained weight) capers in brine (Nonpareille are best)
25g lightly toasted pine nuts
10-15g flat leaf parsley
1 large unwaxed lemon (Sicilian ones are wonderful, bumpy and quite ugly, but the flavour is just wonderful!)
Preheat oven to gas mark 6/200C. Remove all the excess leaves etc and trim base of cauliflower. Cut into fairly thick slices (about 2 cm). Lay them together in a small roasting tin (add any of the florets that may have broken off during cleaning/cutting), layering, if necessary. Pour over the stock and drizzle with 1 tablespoon of the oil. Cover with tinfoil and roast in the oven for approx 35-40 minutes, or until tender. Remoev foil after first 20 mins or so.
Meanwhile, soak the sultanas in a little boiling water for 5 minutes until really soft, then drain and set aside. Warm the remaining olive oil in a small pan with the arlic slices. Remove from heat and leave to infuse for 5 minutes. Remove garlic from the oilive3 oil and discard, then stir in the capers, pine nuts, sultanas and parsley.
Remove cauliflower and using a slotted spoon transfer to a serving dish. Discard the stock. Drizzle the dressing over, season then squeeze over lemon juice to your taste.
Great served with an olive ciabatta bread for mopping up the juices.
