Crispy Roasted Cauliflower with Capers & Raisins *Video Recipe*
Recipe type: Side
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Cauliflower – 1 large head, cut into florets
  • Olive oil – 6 tbsp
  • Garlic cloves – 4 to 6 cloves, thinly sliced
  • Capers – 2 tbsp, drained
  • Breadcrumbs – ¾ cups
  • Golden raisins – ⅓ cup
  • White wine vinegar – 1 tbsp
  • Flat parsley for garnish
  • Salt & pepper to taste
  1. Preheat your oven to 220 C / 425 F. Line a roasting sheet with parchment paper and spray some cooking oil on it.
  2. Take the cauliflower florets in a large bowl. Add 3 tablespoons of olive oil, salt and pepper to taste and mix well.
  3. Spread the cauliflower florets on the prepared roasting sheet in a single layer. You may need to do this in 2 separate roasting sheets or in batches as you have to keep the cauliflower florets in a single layer to ensure the desired crispiness.
  4. Roast the cauliflower in the preheated oven for 45 minutes flipping them once after about 25 minutes.
  5. While the cauliflower is being roasted, heat the remaining olive oil in a sauce pan. Add the sliced garlic to the hot oil and sauté them on medium heat for 5-6 minutes or until golden.
  6. Then add the capers and sauté for a minute. Finally add the breadcrumbs and stir continuously. Once the breadcrumbs look crispy, remove from heat and transfer to a plate.
  7. Take the golden raisins in a bowl and add about 1 cup of boiling water and the white wine vinegar. Let it soak for 15 minutes and then drain and set aside.
  8. Once the cauliflower florets are roasted, transfer them to a large server platter. Sprinkle the garlic-capers-breadcrumbs mixture and finally top it with golden raisins.
  9. Garnish the crispy roasted cauliflower with chopped flat leaf parsley and serve hot. Enjoy!
Recipe by Flavor Quotient at