Roasted cauliflower with brown butter, raisins, and capers from Dinner in French: My Recipes by Way of France (page 237) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ezwriternc on July 03, 2022

    I was in a rush so i just roasted the cauliflower, and threw all the other ingredients in the pan and coated the cauliflower with the sauce. Came out good! Didn’t need to plump up the raisins since they got soft in the butter. Also used almond slivers instead of pine nuts. Pretty darn good. I’ll have to make it the right way next time.

  • jenburkholder on March 07, 2022

    Very nice. We cut down the butter slightly and I think that was a good idea, it was still on the rich side to our personal taste. Go heavy on the lemon at the end. We served two, with a third, slightly smaller portion left over.

  • sdeathe on January 12, 2021

    Really delicious, easy to do. The cauliflower I used was 2lb 4oz, and served four nicely (two people did have seconds, it was so good). I increased the other ingredients proportionally. Mine was not as dark brown as the photo, for which I was glad.

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