Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Sicilian Cauliflower with Capers, Pine Nuts and Sultanas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Sicilian Cauliflower with Capers, Pine Nuts and Sultanas

    Whole slices of roasted cauliflower drizzled with a gutsy, garlic-infused dressing are great with roast chicken, or make a substantial vegetarian dish.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: Serves 2 as a main course, 4 as a side dish


    • 1 large English cauliflower, about 650g
    • 190ml vegetable stock, made with a Vegetable Oxo cube
    • 75ml extra virgin olive oil
    • 25g sultanas
    • 3 cloves garlic, peeled and sliced
    • 3 tbsp Waitrose Cooks' Ingredients Nonpareille Capers in Brine, drained
    • 25g pine nuts, lightly toasted
    • ½ x 20g pack fresh flat-leaf parsley, finely chopped
    • 1 unwaxed lemon, halved


    1. Preheat the oven to 200°C, gas mark 6. Remove the leaves from the cauliflower and trim any excess stalk at the base. Using a large knife, cut the cauliflower into thick slices (about 2cm). Layer together in a small roasting tin, including any smaller florets.
    2. Pour the stock over and drizzle with 1 tablespoon of the oil. Cover the tin with foil and roast in the oven for 35-40 minutes until tender. Remove the foil after the first 20 minutes.
    3. Meanwhile, soak the sultanas in a little boiling water for 5 minutes until soft, then drain and set aside. Warm the remaining olive oil in a small pan with the garlic slices, remove from the heat and leave to infuse for 5 minutes. Remove the garlic from the olive oil and discard, then stir in the capers, pine nuts, sultanas and parsley.
    4. Remove the cauliflower from the oven and, using a slotted spoon, transfer to a serving dish. Discard the stock. Drizzle the dressing over, season, then squeeze over lemon juice to taste. Serve with warm Waitrose Mediterranean Olive Bread to mop up the juices.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Make the garlic-infused oil ahead and leave to stand for a few hours before adding the remaining ingredients.

    Drinks recommendation

    There are sweet and sour flavours here, which call for a versatile, well-balanced rosé - Nagyréde Estate Cabernet Sauvignon Rosé from Hungary is perfect.


    Average user rating

    4 stars