Sicilian Cauliflower Recipe from Michael Symon's Carnivore by Michael Symon

7/31/2019 Sicilian Cauliflower Recipe from Michael Symon's Carnivore by Michael Symon

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7/31/2019 Sicilian Cauliflower Recipe from Michael Symon's Carnivore by Michael Symon

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234 MICHAEL SYMONS CARNIVORE

SICILIAN CAULIFLOWER

Oven-roasting cauliflower is one of those wildly simple but utterly transformative cooking

methods. This recipe goes a step further by turning roasted cauliflower into a complex salad with

myriad flavors and textures. This sweet, sour, and spicy side dish goes well with Smoky Grilled

Squab Breasts (page 186) or any game.

1Preheat the oven to 400F.

2Toss the cauliflower florets with 2 tablespoons of the olive oil and salt.

Spread them out on a baking sheet and roast until lightly golden brown,

about 20 minutes. Remove from the oven and set aside to cool.

3Meanwhile, plump the raisins in the Marsala.

4Whisk together the lemon and orange zests and juices, the anchovy, red

pepper flakes, cumin, and honey. Whisk in the remaining 6 tablespoons

olive oil.

5 In another bowl, combine the shallots, garlic, and a pinch of salt, and let

sit for 5 minutes.

6Toss together the cauliflower, raisins and Marsala, pine nuts, and capers.

Add the shallot mixture to the vinaigrette and pour over the cauliflower.

Stir in the parsley and serve.

1 head cauliflower,

cut into florets

8 tablespoons extra-virgin

olive oil

Kosher salt

12cup golden raisins

1 cup Marsala wine

Grated zest and juice

of 1 lemon

Grated zest and juice

of 1 orange

1 teaspoon minced white

anchovy

1 teaspoon red pepper flakes

1 teaspoon cumin seeds,

toasted

1 tablespoon honey

4 shallots, minced1 garlic clove, minced

12cup pine nuts, toasted

2 tablespoons capers, rinsed

2 tablespoons chopped fresh

flat-leaf parsley

Serves

4 to6

7/31/2019 Sicilian Cauliflower Recipe from Michael Symon's Carnivore by Michael Symon

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7/31/2019 Sicilian Cauliflower Recipe from Michael Symon's Carnivore by Michael Symon

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