CAULIFLOWER-Sicilian Style
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
2T olive oil
sea salt and freshly ground black pepper
1/2c thinly sliced celery
1/2c red onion, diced
about 2-3T raisins
2T salted capers
2-5 oil-packed anchovies, torn into pieces (optional)
2T olive oil
zest & juice from one organic, juicy lemon
1/2c flat leaf parsley, chopped
small handful of mint torn into pieces
Preheat oven to 400°F. Toss cauliflower florets with 2 tablespoons olive oil and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized, about 20 to 25 minutes, stirring once or twice.
While cauliflower is roasting, combine the celery, onion, raisins, anchovies and capers in a medium bowl. Add the roasted cauliflower and dress with olive oil, lemon juice and zest and toss together with the herbs. Season with sea salt and freshly cracked black pepper.
RAW VARIATION
To revise for a raw variation. Siply cut the cauliflower into florets and roughly chop or pulse in a food process to desired consistency. Season with a drizzle of olive oil and a few pinches of Himalayan salt and mix well. Let stand for about 15-30 minutes, then combine with the remaining ingredients. Taste and adjust seasoning to your palate.
