Growing up, my mother (who insists on loving some of the least popular vegetables) always raved about how deliciously sweet and tender cauliflower can be. The briny capers, lemon juice and sweet raisins together allow the caramelized, nutty cauliflower to shine.
—Gina Myers, Spokane, WA
Prep: 50 min. • Bake: 15 min. • Makes: 4 servings
6 garlic cloves, unpeeled
3 Tbsp. unsalted butter
1 medium head cauliflower, broken into florets
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup golden raisins
1/4 cup chopped fresh parsley
1 Tbsp. capers, drained and coarsely chopped
2 tsp. lemon juice
1. Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork.
2. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat.
3. Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender.
4. Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.
Per serving: 3/4 cup equals 148 cal., 9g fat (5g sat. fat), 23mg chol., 260mg sod., 17g carb. (10g sugars, 4g fiber), 4g pro.