Think you don’t like cauliflower? This slightly sweet recipe for Caramelized Cauliflower with Almonds and Raisins may change your mind.
The calendar says today is Rosh Hashanah, the Jewish New Year. So Shanah Tovah to all of my Jewish friends.
Todd and Ellen Gray lay out a nice Rosh Hashanah menu in their book The New Jewish Table (affiliate link). See my review. Their menu features curried butternut squash soup, salt-baked red snapper, sautéed brussels sprouts, roasted potatoes, almond biscotti, apple strudel and this sweet, nutty caramelized cauliflower.
This cauliflower dish is one of the simplest recipes in the book to prepare. If you want to get creative, look for unusual types of cauliflower at your farmers’ market. Or, just go to the supermarket and get a head of cauliflower there.
The original recipe called for 1 tablespoon unsalted butter plus 2 tablespoons canola oil instead of the coconut oil. Since coconut oil may be better for you than canola oil, I thought this was a good substitution. It also gave the dish even more sweetness.
Disclosure: I received a free review copy of The New Jewish Table by Todd Gray and Ellen Kassoff Gray. All opinions are my own.
Caramelized Cauliflower with Almonds and Raisins
- 1 cup golden raisins
- 1/2 cup slivered almonds
- 3 tablespoons coconut oil
- 1 head cauliflower cut into 1/2-inch florets
- 1 tablespoon chopped parsley
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Place the raisins in a small bowl. Cover with hot water and soak for about an hour. Drain.
Heat a small skillet (dry) over medium heat. Add almonds and toast, stirring frequently, until golden brown. Remove from heat and set aside.
Heat coconut oil in a large skillet over medium heat. Add the cauliflower and cook WITHOUT STIRRING for 2 to 3 minutes. Turn cauliflower over and caramelize the other side in the same way. Cook until cauliflower is crisp-tender and edges are golden brown. Add raisins, almonds, parsley, salt and pepper. Toss well and serve immediately.
Almost all of the sugar in this recipe comes from the raisins. If you want to eliminate some of the sugar, reduce the amount of raisins. The saturated fat is coming from the coconut oil.