By David Cohen
As long as we’re breaking with all kinds of holiday traditions this year, why not change up your holiday meal with a new veggie dish? And, you’ll be making this crowd pleaser long after the bells have stopped jingling. I adapted this recipe from Gramercy Tavern chef Michael Anthony.
Cut up a head of cauliflower into small florets and then toss with some olive oil, salt and pepper and roast in a 400-degree oven for 40 minutes. You could also steam or boil if you prefer or don’t have the oven space, but roasting is best.
Melt 1 tablespoon of butter in a large frying pan, add 3 tablespoons of breadcrumbs and toast until golden brown, flipping often. Set the breadcrumbs aside in a large bowl.
Add a little bit of olive oil to the hot pan and do the same with a few tablespoons of slivered or chopped almonds. Once toasted, scrape them into the bowl with the breadcrumbs.
In a small soup pot over low heat, add a couple of tablespoons each of wine vinegar and water and 2 tablespoons of raisins. Simmer for 5 minutes, drain and add to the other ingredients along with 1 tablespoon of drained capers, 1 teaspoon each of finely chopped parsley, scallion greens and, if you like, some tarragon.
You could do all of the above hours before serving and leave the bowl at room temperature until serving. When you’re ready to eat, slide in the hot cauliflower, toss well and salt and pepper to taste.