Roasted Cauliflower with Hazelnuts, Raisins, and Capers

Much like its fellow cruciferous relatives, such as Brussels sprouts, bok choy, and kale, cauliflower is a great source of antioxidants; 1 cup (250 mL) packs 75 percent of the daily recommended intake of free-radical-fighting vitamin C.

1/4 cup (60 mL) hazelnuts
1 Tbsp (15 mL) plus 1 tsp (5 mL) coconut oil, divided
1 medium head cauliflower, trimmed of leaves and cut into florets
1/2 tsp (2 mL) sea salt, divided
2 thick slices whole grain bread
1 garlic clove, chopped
2 Tbsp (30 mL) golden raisins
1 Tbsp (15 mL) capers, rinsed and drained
1/2 tsp (2 mL) finely grated lemon zest
1 tsp (5 mL) parsley, finely chopped
1 tsp (5 mL) chives, finely sliced
1 Tbsp (15 mL) balsamic vinegar
Freshly ground black pepper to taste

Preheat oven to 400 F (200 C).

Spread hazelnuts in single layer on rimmed baking sheet. Toast in oven until skins split and flesh turns golden brown, 8 to 10 minutes. While still hot, rub hazelnuts in clean kitchen towel to remove skins (some will remain). Coarsely chop and set aside.

In large heatproof skillet over medium heat, melt 1 Tbsp (15 mL) coconut oil. Add cauliflower, sprinkle with 1/4 tsp (1 mL) salt, and sauté until lightly browned. Transfer pan to oven and let roast until tender, about 10 minutes.

Meanwhile, in food processor, pulse whole grain bread, garlic, remaining 1/4 tsp (1 mL) salt, and a grind of pepper until coarse crumbs form. In medium frying pan, heat 1 tsp (5 mL) coconut oil over medium heat. Add breadcrumb mixture and cook, stirring frequently, until toasted, about 5 minutes. Transfer to small bowl; set aside and let cool.

In another small bowl stir together chopped hazelnuts, raisins, capers, lemon zest, parsley, and chives.
Set aside.

Transfer roasted cauliflower to serving plate, spoon hazelnut mixture over top, drizzle with balsamic vinegar, and sprinkle with toasted breadcrumbs. Serve immediately.

Serves 4.

Each serving contains: 
181 calories; 6 g protein; 10 g total fat (4 g sat. fat, 0 g trans fat); 19 g carbohydrates; 6 g fibre; 453 mg sodium

Source: "Winter harvest", alive #350, December 2011