Cauliflower with golden raisins, capers and toasted almonds

Kieran Scott

Al Brown's Depot: Biography of a Restaurant has been sitting in Jo's Kitchen for a few weeks now and I have observed everyone visiting or working in the kitchen go straight to it, flicking to see if the recipes for their favourites from the Depot menu are in there. They are. Every delicious recipe that has ever been served! This deliciously simple recipe for cauliflower is one of my favourites.

Ingredients

1 large	Cauliflower (Main)
2 Tbsp	Olive oil
100 g	Butter
2 Tbsp	Capers, rinsed and dried
½ cup	Golden raisins, soaked in boiling water
½ cup	Almond flakes, toasted in a dry pan
⅓ cup	Flat leaf (Italian) parsley, roughly chopped
2	Lemons, freshly juiced

Directions

1. Place a large saucepan of seasoned water on the stovetop and bring to the boil. Cut the cauliflower into golf-ball-sized florets, then in half. Blanch in the boiling water for 3 minutes, then shock in ice water to stop the cooking. Drain in a colander, then dry on paper towels. Dry your cauliflower well by leaving it uncovered in the fridge for a few hours.
2. Place a large skillet on high heat. Add the oil and butter, and swirl around until the butter is bubbling and frothing. Add the blanched cauliflower and capers.
3. Cook for 5 minutes undisturbed to caramelise, before turning and colouring the other side. Once coloured and hot through, add the raisins, toasted almonds and chopped parsley. Remove from the heat and finish with a good squeeze of lemon juice, and salt and pepper.