Photography by Rick Poon
“Just bring wine,” they said. Sure, that’d be fine. But how much better would you look also toting a surprise side to complement your gracious host’s savory spread. Chef David Lefevre of M.B. Post shared with us a speedy, flavorful showstopper of a vegetable dish that you can whip up in time for dinner. Sultanas, a fancy Turkish variety of golden raisins (you can sub in regular golden raisins), add a tangy sweetness to roasted cauliflower with capers and herbs. Unless you have a head of cauliflower sitting around this might mean braving the grocery store. (We saw a woman break into tears yesterday when Whole Foods was out of cloves.) But with a little gumption you should make it out alive. Happy Thanksgiving folks!
Yellow Cauliflower with sultanas, mint, and caper berries
Recipe Courtesy Manhattan Beach Post
- 1 large head cauliflower, or two small to medium, in florets
- Olive oil - 4oz
- Shallot, minced - 2oz
- Garlic, minced - 1oz
- Sultanas, or golden raisins (soaked in warm white wine) - 2.5oz
- White wine (use to soak the sultanas) - 8oz
- Capers, chopped - 2oz
- Parsley, chopped -2tb
- Mint, chopped - 2tb
- Cilantro, chopped - 2tb
- Salt to taste
In a shallow roasting pan, combine the cauliflower, salt, pepper and Olive oil and roast at 400 degrees until just tender.
For Sultanas Caper Sauce:
- makes 2 cups
- While roasting the cauliflower:
- Sweat the shallots and garlic in the olive oil add the sultanas, white wine, and capers
- Cook until the wine is reduced by half
- Cool the liquid to room temperature
- Add the chopped parsley, mint, cilantro and salt to season
Place warm cauliflower in serving bowl/platter. Spoon the sultanas caper sauce over the cauliflower. Garnish with caper berries, pine nuts, and herbs. Drizzle the verjus over the dish to finish.