Cauliflower caponata Prep: 25 minutes Cook: 6 minutes Makes: 4 servings Home cooks all too often forget about the power of capers to change a dish, Bill Daley wrote in an ode to the salty, tangy tiny orbs. In this dish, they elevate cauliflower so much that you'll think you never really knew the cruciferous vegetable. 1 medium head cauliflower, separated into small florets and pieces about 1/2-inch thick, and 1 1/2 inches wide 3 to 4 tablespoons extra virgin olive oil 3 to 4 cloves garlic, coarsely chopped 1/4 to 1/2 teaspoon turmeric 1/8 to 1/4 teaspoon cumin 2 tablespoons sugar 1/3 cup vinegar 2 teaspoons fresh thyme leaves 1 to 2 tablespoons brined or salted capers, soaked in water 1 tablespoon caper brine, if using brined capers, optional 2 tablespoons golden raisins, soaked in hot water 10 minutes to plump Pinch salt, optional 2 tablespoons coarsely chopped toasted almonds 1. Cook the cauliflower in the olive oil over medium high heat in a large skillet until it lightly browns and turns golden; sprinkle with half the garlic and with the turmeric and cumin as it cooks. 2.When the cauliflower is still crunchy but cooked through, sprinkle in the sugar, remaining garlic, vinegar and thyme. Lower the heat; cook, stirring once or twice, until the sharpness of the vinegar lifts and mellows, about 3 minutes. 3. Remove from heat; add the capers, caper brine if using, raisins, and a pinch of salt if needed. Leave to cool; the flavors will meld together. Serve sprinkled with toasted almonds.
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