Dinner

Sicilian Roasted Cauliflower Recipe

Name: Sicilian Roasted Cauliflower Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Sicilian
Ingredients: 1 head Cauliflower; 1/4 cup Fresh Parsley, chopped; 1/4 cup Raisins; 2 tablespoon Capers; 2 tablespoon Pine Nuts; 1 teaspoon Kosher Salt; 1/2 teaspoon Freshly Ground Black Pepper; 1/4 teaspoon Crushed Red Pepper Flakes; 1/4 cup Extra-Virgin Olive Oil; 1 tablespoon Champagne Vinegar

BySophie Carsel December 19, 2025December 19, 2025

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Introduction

This Sicilian Roasted Cauliflower is a vibrant and flavorful side dish that combines tender roasted cauliflower with tangy capers, sweet raisins, and crunchy pine nuts. It’s a perfect blend of savory, sweet, and spicy notes that brings a Mediterranean touch to your table.

A white plate filled with roasted cauliflower florets that have light golden brown edges, mixed with small toasted pine nuts, capers, chopped green parsley, and some golden raisins. The cauliflower pieces show soft texture with slightly crispy parts, and the pine nuts and capers are scattered evenly over the top. The plate is placed on a white cloth with red and green stripes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup Raisins
1 head Cauliflower
1/4 cup Extra-Virgin Olive Oil
1 teaspoon Kosher Salt
2 tablespoons Capers
1 tablespoon Champagne Vinegar
1/4 cup Fresh Parsley
2 tablespoons Pine Nuts
1/4 teaspoon Crushed Red Pepper Flakes
1/2 teaspoon Freshly Ground Black Pepper

Instructions

Step 1: Preheat the oven to 425 degrees F (218 degrees C).
Step 2: Trim the leaves from the cauliflower, remove the core, and cut it into medium-size florets.
Step 3: On a sheet pan, toss the cauliflower florets with the extra-virgin olive oil, kosher salt, and freshly ground black pepper.
Step 4: Roast the cauliflower for 25-35 minutes, tossing once halfway through, until tender and browned.
Step 5: While the cauliflower roasts, combine the capers, raisins, and champagne vinegar in a small bowl. Set aside.
Step 6: Toast the pine nuts in a small sauté pan over medium heat for 3-5 minutes, tossing frequently, until they are lightly browned and fragrant.
Step 7: When the cauliflower is done, add the caper mixture, toasted pine nuts, fresh parsley, and crushed red pepper flakes to the sheet pan. Toss everything well, sprinkle with additional salt to taste, then transfer to a shallow dish or platter and serve.

Tips & Variations

For a nuttier flavor, you can substitute pine nuts with toasted slivered almonds or walnuts.
If you prefer less spice, reduce or omit the crushed red pepper flakes.
To add more depth, drizzle a little more champagne vinegar just before serving.
Use golden raisins for a milder sweetness or swap with chopped dried apricots for a different fruit note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or microwave to maintain the roasted texture. Adding fresh parsley again before serving can refresh the flavors after reheating.

How to Serve

A white plate filled with roasted cauliflower pieces, each piece showing a light golden brown on the edges from cooking. Mixed within the cauliflower are small green herb leaves, toasted pine nuts, capers, and light brown raisins, giving the dish a mix of green, beige, and golden hues. The texture looks slightly crispy on the cauliflower edges while the pine nuts add a crunchy element. The plate is set on a white cloth with red and green stripes, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower is best for roasting as it holds its shape and texture better. Frozen cauliflower tends to release water, making it less crispy when roasted.