Cauliflower With Almonds Capers And Raisins Food

CAULIFLOWER WITH ALMONDS, CAPERS AND RAISINS

Cauliflower With Almonds, Capers and Raisins image

Provided by Elaine Louie

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 head cauliflower, trimmed of leaves
1 1/2 tablespoons butter
3 tablespoons fresh soft bread crumbs
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 tablespoons whole almonds
Salt
freshly ground black pepper
2 tablespoons golden raisins
1 tablespoon white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives

Steps:

Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add 1 tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
Return pan to medium heat and add 1 teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 6 grams, TransFat 0 grams

SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS

Seared Scallops With Cauliflower, Capers and Raisins image

I know this sounds a little different but it is really good. Plus it is a gourmet without all the work. From Food & Wine magazine

Provided by Kennasmommy

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 cups cauliflower, cut into small florets approx. 1/2 head
1 tablespoon olive oil, extra virgin
12 large scallops, approx 1 1/2 pounds, side muscle removed
2 tablespoons butter
1/4 cup roasted almonds, chopped
2 tablespoons small capers, drained
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon flat leaf parsley, chopped

Steps:

Bring a medium saucepan of water to a boil. Add caulifolower and boil over high heat until just tender, 3-4 minutes.
Drain, shaking off excess water.
In a large skillet, heat oil until simmering.
Season scallops with salt and pepper. Add to skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
Turn the scallops.
Add the butter, cauliflower, almonds, capers, and raisins and cook undistributed until the scallops are white throughout and cauliflower is lightly browned in spots, about1 minute longer.
Add the balsamic vinegar and stir gently to coat.
Transfer to plates, garnish with parsley and serve.
Enjoy!

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