Recipe: Yellow Cauliflower with Sultanas, Mint, and Caper Berries - Digest - Los Angeles magazine
 
 

Recipe: Yellow Cauliflower with Sultanas, Mint, and Caper Berries

cauliflower

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

Ingredients     

  • 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                             


For Cauliflower:                            
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                           

To plate:                                 
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.                                 

 

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