Eating Stumptown

Caramelized Cauliflower

After a reluctance to accept fall’s arrival, I have finally embraced it.  I forgot how comforting fall food can be: long-roasted vegetables and meat; hearty salads with fruit, cheese, and nuts; and soul-warming soups. Because, in the Northwest once the rain starts we all know it isn’t going to stop until next summer and we need comfort from anywhere we can get it.

In an effort to dive into the season, I created a full-fall dinner Saturday night including sauteed pork chops; a salad with goat cheese, toasted walnuts, and pears; and my new favorite side dish, caramelized cauliflower.

You have prepared cauliflower this way, right?  Sliced thinly and then baked in the oven on a high heat until the florets have started to brown and sweeten?  No?  I love cauliflower and this way really brings out it’s best qualities.

The recipe I make would horrify my mom, considering it uses not just one, but two types of dried fruit.  A lot of people are in the no-surprise-raisins camp and get pretty angry when someone slips them into a dish without warning. So, when adding them to this caramelized cauliflower I like to keep them out in the open, so anyone who wants to can eat around them pretty easily.  You are welcome, Mom.

Caramelized Cauliflower with Golden Raisins and Currents
Serves 4
1 small head of cauliflower, cut into fourths and then 1/4 inch slices
2 tbsp olive oil
1/2 tsp of kosher salt (or to taste)
1/2 tsp of cumin
1/8 tsp freshly ground pepper
1 1/2 tbsp of golden raisins
1 1/2 tbsp of dried currants

Preheat the oven to 425. Toss the sliced cauliflower with the olive oil, salt, pepper, and cumin. Lay the cauliflower on a baking sheet, spreading them out so they lay flat. Place in the oven for 15 minutes. Flip the cauliflower and return to the oven for 10 minutes. At this point, check to see if the cauliflower is starting to brown. Add the raisins and currants for the last five minutes. Remove from the oven when the raisins have plumped and the florets are a golden brown and serve. (If you had to pull your cauliflower out before you add the raisins, add them to the cauliflower and let them sit for a minute.)

  1. elizabeth-flourishinprogress says: October 14, 20115:15 pm

    I’ve been canning cauliflower lately and love their crunch, texture and…well, I was about to put taste, but those guys can be really tasteless.

    Can’t wait to try this out. Pickled cauliflower can’t go with everything. =)

  2. Mary Sue says: October 14, 20119:51 pm

    You have been canning cauliflower? Look at you, Ms. Domestic! This recipe elevates the taste – well, it elevates the taste of salt and caramelized goodness.

  3. Maria @ Orchard Bloom says: October 20, 20116:43 pm

    ohh yum. I don’t usually go for cauliflower, but this sounds awesome.
    Maria @ Orchard Bloom recently posted..Sessun

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