Garlicky Roasted Cauliflower with Capers and Golden Raisins

Serves 4


1 head cauliflower

3 cloves garlic

1/4 cup capers

1/4 cup golden raisins 

1 spring onion, diced

2 teaspoons marash pepper flakes

1/2 teaspoon sea salt

1/2 cup panko crumbs plus 2 tablespoons to sprinkle on the top

1/4 cup extra virgin olive oil


1. Preheat the oven to 375˚ if you're using a conventional casserole dish. If you're using a hand-thrown glazed or unglazed dish don't turn on the oven until you place the filled dish into it.

2. Remove the core and leaves from the cauliflower (you can save these to cook separately and puree or add to vegetable stock). Peel and mince the garlic cloves.

3. If you're using dried, salted capers, place in a bowl and cover with water to soak for 15 minutes. Then rinse and drain. Also soak the golden raisins in a bowl of water for 15 minutes, then drain.

4. In a large bowl, combine all the ingredients except the extra 2 tablespoons of panko crumbs. Pour into a casserole dish. Top with the extra panko crumbs and drizzle a little olive oil. 

5. Place in the oven for about an hour or until golden brown on top.