Comments on: cauliflower with almonds, raisins and capers

By: Scott

Scott — Sat, 21 Apr 2012 23:08:53 +0000

Thanks! Sounds awesome! Since I was a little kid my Mom and Grandmother made steamed Cauliflower and then sauteed 1/4 cup butter and 1/4 cup bread crumbs until foaming & golden brown. Pour the sauteed crumb mixture over the cauliflower while both are hot and serve immediately My absolute favorite way to eat Cauliflower!My kids love it too!

By: Clover88

Clover88 — Mon, 07 Nov 2011 02:27:30 +0000

It was delicious. I made it exactly as is, except I had only sliced almonds. It’s a great combo of sweet, salt, sour.

By: laurie

laurie — Sun, 23 Oct 2011 21:41:24 +0000

My cauliflower was huge, so I used only half, thinking that the whole head would overwhelm the other ingredients. Subbed pine nuts for almonds, scallion for chives and olive oil for all the butter. I doubled the vinegar and water, thinking it would make it a bit more saucy. Loved it. I streamlined the prep where possible like leaving the cauliflower in florets, oven roasting only, and mixing topping ingredients in one bowl. It’s resting in the fridge (sans bread crumbs)–I bet it will be even better tomorrow.

By: Sarah

Sarah — Fri, 21 Oct 2011 03:41:12 +0000

I’ve been looking for little glass ingredient prep bowls like the ones in your picture, what brand are those?

By: Katherine @ Dexter & Dinah

Katherine @ Dexter & Dinah — Sat, 04 Dec 2010 07:48:59 +0000

This recipe has intrigued me since you first blogged about it, but I only got around to making it last week. I can’t believe I waited so long. It is absolutely the best cauliflower dish I have ever had, bar none. I quadrupled the amount of bread crumbs the recipe called for, because what’s better than golden brown bread crumbs? Thanks for sharing something this unique, I can’t wait to make it for a dinner party! (Everyone thinks it sounds like an odd combo when I first describe it, but wait until they taste it!)

By: jenniegirl

jenniegirl — Tue, 28 Sep 2010 21:20:22 +0000

My dad always made cauliflower with brown butter and parmesan. MMM.

By: Claire

Claire — Thu, 26 Aug 2010 05:21:33 +0000

I made this for dinner last night, and it was great! Really liked the sweet and sour raisin mix, with the crunchy crumbs. Well worth the effort. The only thing I changed was to boil the cauliflower (which I usually do) because I really didn’t have the 45 minutes it would have taken to oven-roast! Oh, and it cut down on the butter content a little too…

By: Web Designing, web designers, seo Hyderanad

Web Designing, web designers, seo Hyderanad — Fri, 30 Apr 2010 07:41:53 +0000

This looks tasty. Love the little spoons and dishes of ingredients.

By: Sarah

Sarah — Thu, 15 Apr 2010 18:02:58 +0000

I’ve made this as well, a few times, only I’ve used brussels sprouts instead of cauliflower (nothing against cauliflower, I just always have a ton of brussels sprouts around). I usually just pan-fry them, and substitute in place of the cauliflower, and the recipe ends up delicious. It’s the only way my boyfriend will eat brussels sprouts. I can imagine it working well with other cruciferous vegetables as well.

By: Laurel

Laurel — Thu, 01 Apr 2010 12:55:55 +0000

I have to third the binding issue. Maybe some lemon juice in the future? I liked the herbs a lot, especially the tarragon, so I might up those if I made it again. I do love veggies with nuts and raisins (it’s my preference). This just wasn’t as flavorful as I would have hoped. But I will try it again (maybe my cauliflower was too big in proportion to the other ingredients).