Cauliflower with lemon, raisins and capers

This is a quick and relatively healthy way to treat roasted cauliflower.

This is a quick and relatively healthy way to treat roasted cauliflower.

G. and I are slowly working our way through our stockpile of frozen cauliflower from last summer.

I recently tried a Taste of Home recipe for roasted cauliflower that I like — mostly.

I decided to make the recipe because it calls for capers, and I really like capers. But not in this dish. They seemed oddly sour, so I think I will leave them out next time.

Browned Butter Roasted Cauliflower

6 garlic cloves, unpeeled
3 tablespoons unsalted butter
1 pound of cauliflower, cut into florets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup golden raisins
1/4 cup chopped parsley (I skipped this since it is winter, and parsley at the grocery store is expensive and sad-looking.)
1 tablespoon capers
2 teaspoons lemon juice,

Preheat the oven to 400 degrees.

Cut the ends off the garlic cloves, wrap them in foil and bake for 25 minutes or until the cloves are soft.

Meanwhile, melt the butter in a saucepan and heat it for 5 to 7 minutes, until it starts to brown.

Place the cauliflower in a greased baking dish and drizzle with browned butter, salt and pepper. Toss. Roast for about 20 minutes or until the cauliflower is tender and starting to brown.

Combine the cauliflower, raisins, lemon juice and garlic in a bowl. Add the capers and parsley if you are using them. Toss and serve.


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