Almost Hillside Supper Club Roasted Cauliflower with Capers and Golden Raisins

This is a deliciously balanced dish with roasted cauliflower, briny capers, and sweet golden raisins—perfect as a side or a satisfying main dish.

Note: This recipe was written by Angie in 2020 while she was still living in San Francisco and working at this restaurant as a second job a couple of nights a week.

This recipe is inspired by the cauliflower that we serve at the restaurant that I worked at, Hillside Supper Club. It’s one of my favorite dishes because it pairs well with so many other dishes, but it also stands great on its own. The nutty flavor from the roasted cauliflower, the sweetness from the raisins, and the saltiness from the capers really ties this dish together. And it’s so easy! I really encourage you to try it.

Serve 2

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Ingredients

• 1 head of cauliflower (about 5~6C), cut into bite-size pieces

• olive oil

• Kosher salt and pepper to taste (I used about 1/2 tsp salt and 1/2 tsp pepper)

• about 1.5~2 tbsp capers

• 1/4C golden raisins

• about 2 tbsp Italian parsley, chopped, for garnish - optional

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Instructions

1. Preheat oven to 425 degrees F. Spread cauliflowers on a baking sheet. Drizzle about 2 tbsp oil and sprinkle salt and pepper. Toss until well coated. Roast cauliflower for 18~20 minutes or until golden and tender.

2. Heat about 2 tsp olive oil in a pan over medium heat. Add roasted cauliflower, caper, and raisins in the pan and stir for a minute.

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