Sweet and Spicy Roast Cauliflower with garlic, sultanas and capers
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
166 kcal
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Course
Side Dish
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Cuisine
Australian
Sweet and Spicy Roast Cauliflower with garlic, sultanas and capers
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This Sweet and Spicy Roast Cauliflower with garlic, sultanas and capers, is a simple low carb, grain free side dish that is simple to cook in the oven. The cauliflower is dressed in olive oil and then roasted until crispy and golden, so much easier than roasting a whole cauliflower but just as stunning. Perfect as a side dish for chicken or lamb or serve it up as a vegan main course.
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Ingredients
For the cauliflower
- 1 head of cauliflower
- ¼ cup olive oil
- ¼ teaspoon ground coriander
- pinch red pepper flakes - optional
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the dressing
- 2 tablespoon olive oil
- 3 garlic cloves
- ½ cup vegetable broth
- ½ cup sultanas
- 2 tablespoon capers - see note 1
- 2 tablespoon chopped flat-leaf parsley
Instructions
To roast the cauliflower
- Preheat oven to 425°.
- Cut the cauliflower into small florets.
- Spread the cauliflower over two large baking dish, ensuring you have a single layer then drizzle with the olive oil.
- Season the cauliflower with the ground coriander, salt pepper and red pepper flakes if using.
- Roast, tossing occasionally, for 25-30 minutes until cauliflower is golden and crispy.
- Whilst the cauliflower is cooking start with the dressing.
For the dressing
- Peel and thinly slice the garlic and place into a small cold frypan. (see note 2)
- Pour over the oil, place it over a very low heat and cook gently for 8-10 minutes until the garlic has softened but not coloured.
- Heat the vegetable broth up and pour over the sultanas. Set them aside to warm and plump up.
- Once the garlic has finished cooking, drain the sultanas and add them to the oil. Stir well to coat in the oil.
- Add in the capers.
To serve
- Transfer the cauliflower to a serving platter.
- Drizzle over the oil dressing and then scatter with fresh parsley.
Notes
- For this recipe I recommend the capers packed in brine. But if you are using the capers packed in salt then rinse them gently and pat dry before adding them to the oil. If you are using the brined ones then just drain and add to the recipe.
- Placing the garlic into a cold pan with cold oil will allow the garlic to cook gently and infuse the oil without burning.
- TO MAKE AHEADRoast the cauliflower up to 4 hours ahead and let it stand at room temperature. Place it in the oven for 5 minutes to reheat before serving. For the dressing The garlic oil and sultanas can be made ahead of time. But keep them separate, then when you want to serve just gently heat the oil through before adding the sultanas and capers.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
11g
(4%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
262mg
(11%)
Potassium
156mg
(4%)
Sugar
7g
(14%)
Vitamin A
150IU
(3%)
Vitamin C
11.3mg
(13%)
Calcium
15mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 11g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 262mg | 11% |
| Potassium | 156mg | 3% |
| Sugar | 7g | 14% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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