Soul Jam, Texan Visitors, and a Santa Barberan

Granola yougurt honey fruit

Granola yougurt honey fruit

The weekend was filled with friends and family and, of course, food…. Friday night was quiet. After being rejected for a last-minute dinner date by our neighbors Susan Millmann and Steve Clare (I was trying to get them to go to Wurstkuch for Wurst, Belgian fries and Beer but they had plans…). I hunkered down, scavenged through the refrigerator and found a cauliflower that ended up as crispy cauliflower with capers and raisins (recipe below); some kale that ended up sautéed with lemon juice and some of the roasted cherry tomatoes that I made last week; and we pulled some arugula from the garden and had an avocado, arugula salad with lemon/tarragon dressing. Simple but good.

Crispy Cauliflower with Capers, Raisins, and Breadcrumbs (A riff on a Bon Appétit recipe)

Crispy cauliflower

Crispy cauliflower


1 head of cauliflower (about 2 lbs) cut into 2” florets

6 Tbsp olive oil, divided

Kosher salt and black pepper

3 garlic cloves, thinly sliced

2 Tbsp salt-packed capers, soaked well, rinsed well, patted dry

¾ cup fresh coarse breadcrumbs (use homemade - they’re better)

½ cup broth (chicken broth or I use vegetable broth)

1/3 cup golden raisins (I didn’t have any so I used currants)

1 Tbsp white wine vinegar or champagne vinegar

2 Tbsp chopped flat-leaf parsley

Instructions: Preheat over to 425 degrees. Toss cauliflower with 3 Tbsp olive oil in a bowl, season with salt and pepper; spread the cauliflower onto a baking sheet leaving PLENTY of room between the florets (maybe use 2 baking sheets). Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes.

Heat 3 Tbsp olive oil in a small saucepan over medium-low heat; add garlic and cook, stirring occasionally until barely golden. Add capers and cook until they start to pop (3 min or so). Add breadcrumbs and toss to coat. Stir until breadcrumbs are golden. Transfer mixture to a plate/bowl.

Add broth to saucepan and boil. Add golden raisins/capers and white wine vinegar and cook until almost all of the liquid is absorbed (about 5 min). Remove from heat.

Transfer cauliflower to a serving bowl and scatter raisin mixture over the top and toss it up. Sprinkle breadcrumb mixture and parsley over the top. Serve.

You can make the cauliflower earlier in the day – just reheat before using it. The raisin mixture and the breadcrumb mixture can be made in advance as well. Re-warm the raisin mixture before using it.

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