Roasted Cauliflower With Capers, Raisins, & Breadcrumbs

We eat a lot of vegetables in my house, although we are not presently maintaining a vegetarian diet. Unfortunately, every time I try to go all-vegetarian, I begin to crave seafood or poultry. I could easily give up red meat, but I do enjoy chicken and any seafood.

Cauliflower is one of those vegetables that most folks consider to be very bland. Unless you are adding a few additional ingredients, cauliflower has a pretty mild taste. Roasting cauliflower helps as it gives it more flavor and almost a nutty flavor.

This particular method of preparing cauliflower is one that I have made many times. The cauliflower is first roasted, mixed with flavored breadcrumbs and raisins, which give it almost a Sicilian flavor. Even if you do not care for anchovies, they are needed in this dish and do not add a fishy taste.

If you like, use anchovy paste which has a milder flavor than whole anchovies. This dish is delicious served warm or at room temperature and is a great option to pack up for outdoor dining or to take on picnics. 


Buon Appetito!
Deborah Mele 

Roasted Cauliflower With Capers, Raisins, & Breadcrumbs

Roasted Cauliflower With Capers, Raisins, & Breadcrumbs

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A full flavored roasted cauliflower dish that would pair well with any meat or seafood dish.


  • 1 Large Head of Cauliflower Cut Into Florets
  • 6 Tablespoons Extra Virgin Olive Oil, Divided
  • 3 Garlic Cloves, Minced
  • 2 Tablespoons Salted Capers, Rinsed & Patted Dry
  • 3/4 Cup Panko Breadcrumbs
  • Salt & Pepper To Taste
  • 1/2 Cup Chicken Broth
  • 2 Anchovies
  • 1/3 Cup Golden Raisins
  • 1 Tablespoon White Wine Vinegar
  • 3 Tablespoons Chopped Fresh Parsley Leaves


    1. Preheat oven to 425 degrees F.
    2. Toss the cauliflower with 3 tablespoons olive oil and season with salt and pepper.
    3. Spread the cauliflower onto a large baking sheet, then roast, tossing every so often until the cauliflower is golden brown on the edges, about 45 minutes.
    4. While the cauliflower is roasting, heat the remaining olive oil in a small pan over medium heat.
    5. Add the garlic, capers, and cook until the capers begin to pop, about 3 to 4 minutes.
    6. Add the breadcrumbs and continue to cook until they begin to brown, about another 2 to 3 minutes.
    7. Transfer breadcrumbs to a plate and set aside.
    8. Add the chicken broth and anchovies to the pan and bring to a boil.
    9. Use a fork to mash the anchovies.
    10. Add the raisins and vinegar and cook until the liquid has been absorbed, about 5 minutes.
    11. Arrange cauliflower on a platter, then scatter raisins, parsley, and breadcrumbs on top.
    12. Serve warm or at room temperature.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 2mgSodium: 497mgCarbohydrates: 35gFiber: 6gSugar: 13gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.