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Roasted cauliflower with brown butter, raisins, & capers

Roasted cauliflower with brown butter, raisins, & capers

Prep 15 mins

Cook 40 mins

2

“This combination of nutty brown butter, salty capers, sweet raisins, and cauliflower was inspired by Jean-Georges Vongerichten, who has been serving it as a sauce for scallops at his restaurant Jean-Georges since it opened in 1997,” says Melissa Clark.

1  cauliflower (about 900g), cut into bite-size pieces

2  tbsp extra-virgin olive oil

1⁄2 tsp fine sea salt, or to taste
1/3 cup pine nuts

4 tbsp unsalted butter 3 tbsp golden raisins

1⁄4 tsp finely grated nutmeg 2 tbsp capers, rinsed and

coarsely chopped
2 tbsp flat-leaf parsley,

chopped
Lemon wedges, for serving

1. Heat oven to 220°C. On a rimmed baking sheet, toss together the cauliflower, oil, and salt. Roast until the cauliflower is caramelised (30-35 minutes), tossing it once more halfway through.


2. Meanwhile, heat a small frying pan over medium heat. Stir in pine nuts and cook, tossing them frequently, until toasted, about 5 minutes. Transfer the pine nuts to a plate.


3. Return the pan to medium heat and melt the butter in it. Continue cooking, swirling occasionally, until butter is brown and nutty (5-7 minutes). Remove pan from heat and continue to swirl occasionally as it cools; the butter will continue to cook; swirling helps prevent overbrowning.


4. Bring 1 cup of water to a boil in a small pot. Put raisins in a seive and then pour boiling water over them. Let the drained raisins cool for 5 minutes, then pat them dry and stir them into the browned butter. Add the nutmeg to the brown butter aswell.


5. When cauliflower comes out of the oven, pour brown butter, toasted pine nuts, and capers over
it on the tray. Toss to combine, then scrape the mixture onto a serving platter. Top with the parsley and more salt, and serve with lemon wedges.

INGREDIENTS

METHOD

Recipe by Melissa Clark, Photography Laura Edwards, from the book Dinner in French.

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