Serves

4 to 6

Sicilian Cauliflower
Oven-roasting cauliflower is one of those wildly simple but utterly transformative cooking
methods. This recipe goes a step further by turning roasted cauliflower into a complex salad with
myriad flavors and textures. This sweet, sour, and spicy side dish goes well with Smoky Grilled
Squab Breasts (page 186) or any game.
1 head cauliflower,
cut into florets

1 Preheat the oven to 400F.

8 tablespoons extra-virgin
olive oil

2 Toss the cauliflower florets with 2 tablespoons of the olive oil and salt.
Spread them out on a baking sheet and roast until lightly golden brown,
about 20 minutes. Remove from the oven and set aside to cool.

Kosher salt
12

cup golden raisins

1 cup Marsala wine

Grated zest and juice
of 1 lemon
Grated zest and juice
of 1 orange
1 teaspoon minced white
anchovy
1 teaspoon red pepper flakes
1 teaspoon cumin seeds,
toasted

3 Meanwhile, plump the raisins in the Marsala.

4 Whisk together the lemon and orange zests and juices, the anchovy, red
pepper flakes, cumin, and honey. Whisk in the remaining 6 tablespoons
olive oil.
5 In another bowl, combine the shallots, garlic, and a pinch of salt, and let
sit for 5 minutes.

1 tablespoon honey

6 Toss together the cauliflower, raisins and Marsala, pine nuts, and capers.

4 shallots, minced

Add the shallot mixture to the vinaigrette and pour over the cauliflower.
Stir in the parsley and serve.

1 garlic clove, minced

12

cup pine nuts, toasted

2 tablespoons capers, rinsed

2 tablespoons chopped fresh
flat-leaf parsley

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MICHAEL SYMONS CARNIVORE