Recipe: Sicilian Cauliflower
Get ready for roasted cauliflower like you’ve never had it before! This version from our wellness team is bursting with the flavors of Sicily.
If you’re a fan of roasted cauliflower, you know how perfectly the high-heat cooking method transforms the cruciferous vegetable into a crispy-but-creamy, naturally sweet delight.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
At the risk of gilding the lily, we present our Sicilian Cauliflower, which takes roasted cauliflower and ups the ante with an array of mouth-watering Mediterranean ingredients.
The savory tastes of onion, tomato, garlic, red pepper and parsley combine beautifully with sweet golden raisins and tangy vinegar. Chickpeas and toasted pine nuts add heartiness and texture. Packed with vitamins, phytonutrients, fiber and good fats, this dish gets high marks for nutrition.
But it’s the compelling flavors that will make your family and friends ask for it again and again!
1 head cauliflower, cut into small florets
2 cloves garlic, smashed
3 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
2 tablespoons pine nuts
1 yellow onion, thinly sliced
2 tablespoons tomato paste
6 tablespoons water
3 tablespoons white wine vinegar
3 tablespoons golden raisins
¼ teaspoon crushed red pepper flakes
¼ teaspoon freshly ground black pepper
15.5-ounce can (no salt) chickpeas, drained and rinsed
3 tablespoons chopped fresh flat-leaf parsley
Makes 4 servings.
324 calories, 20 g total fat, 2 g saturated fat, 9 g protein, 30 g carbohydrate, 8 g dietary fiber, 9 g sugar, 0 g added sugar, 0 mg cholesterol, 487 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.