Comments on: cauliflower with almonds, raisins and capers

By: Hippo Flambe

Hippo Flambe — Mon, 14 Dec 2009 17:40:58 +0000

Deb, Thank you so much for this recipe! I made it with cabbage and kohlrabi from my CSA and it was wonderful. Unlike any other cabbage dish in my repertoire and one I will make again and again. I had to alter the cooking method as my previous attempts at roasting cabbage were not to my liking.

Thanks again!
-Robin

Cabbage with Almonds, Raisins and Capers

By: Katie M

Katie M — Tue, 08 Dec 2009 16:03:58 +0000

I had to try this, because I was curious by what I considered a very strange mix of ingredients. I loved it, and there’s something about it that seems special. You could serve it at a party and people would be intrigued by what’s in it. I found that no ingredient overpowered another. It all just worked really well together. I really like cauliflower because it’s really a blank canvas. You can adapt it to a lot of different cuisines and it’s so easy to cook.

By: Didi

Didi — Tue, 24 Nov 2009 07:54:33 +0000

My Dutch mama used to serve steamed/blanched cauliflower with grated gouda and a pinch of nutmeg quickly broiled on top…really unusual, but a simple perfect combination–we’d beg for it as kids

By: Jess

Jess — Tue, 17 Nov 2009 04:52:06 +0000

Really nice recipe – we devoured it! Skipped the pan roasting step and just threw the cauliflower into the oven tossed with olive oil, s&p and it was fine. Just seemed like a lot of steps to me. I also used green olives marinated in garlic instead of the capers. Delicious! This will be a standard in our house. Thanks!

By: Leoni

Leoni — Mon, 09 Nov 2009 23:41:25 +0000

You should also try roasting the cauliflower in a little olive oil, salt, pepper and cumin seeds (not ground). So delicious and simple. Thanks for the recipe, can’t wait to give it a try – cauliflower is my fave veg

By: Recipe

Recipe — Mon, 09 Nov 2009 20:18:52 +0000

Wowww just stumble upon your blog today..I am going home now to make this recipe for tonights meal this sounds tasty as well bulkie enough to serve as a main dish…

Will be back! Thanks
Cheers Rhonda

By: recipejohn

recipejohn — Mon, 09 Nov 2009 06:40:26 +0000

That’s really delicious and the pics are really stealing the show, cauliflower when cooked as a curry, leaves a different aroma and this is what the taste buds all wanted, i have enjoyed your recipe too as almonds go very good with any recipe, thank you.

By: Caroline

Caroline — Sun, 08 Nov 2009 16:23:15 +0000

I agree with the commenter who noted the lack of binding– when I was plating mine for a photo, I had to delicately arrange the topping so it wouldn’t roll off the cauliflower slices. The dish was also a little dry, so I think some kind of sauce would fix both problems. I did drizzle in some olive oil, which helped a little, but I didn’t want it too oily.

By: jill

jill — Sat, 07 Nov 2009 06:07:06 +0000

can’t wait to try this. I love cauliflower. my husband hates it. a recipe that’s meant to convert the haters calls to me. my mom also served steamed cauliflower with butter browned breadcrumbs. I think it’s what endeared me to the vegetable for life.

By: Mama JJ

Mama JJ — Thu, 05 Nov 2009 23:59:06 +0000

I made this tonight for supper and I really like it…except that it didn’t seem to have anything tying it together. There was the cauliflower and there were the nuts, herbs and fruit sprinkled on top, but nothing binding it. Maybe the problem could be solved by making a double batch of that sauce that is used to cook the raisins and then drizzling that over top. Just a thought…