How to make Michael Symon's extra-crispy fried chicken
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I love the traditional Sicilian flavors that this dish brings out. The sweet raisins, tender capers, salty anchovies, crunchy pine nuts and tart citrus add a wonderful variety of flavors and textures. It also goes with almost everything.
Technique tip: Leave some spacing between the cauliflower florets for even color during roasting.
Swap option: You can eliminate the cauliflower from this recipe and use the sauce to top grilled swordfish.
Ingredients
-
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 head cauliflower, cut into florets
- 1 lemon, zested and juices
- 1 orange, zested and juices
- 1 teaspoon minced white anchovy
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon cumin seeds, toasted
- 1 tablespoon honey
- 4 small shallots, minced
- 1 clove garlic, minced
- 1/2 cup extra virgin olive oil
- 1/2 cup golden raisins, plumped in 1 cup Marsala wine
- 1/2 cup pine nuts, toasted
- 2 tablespoons capers, rinsed
- 2 tablespoons chopped flat leaf parsley
Preparation
1. Preheat your oven to 400°F.
2. Toss the cauliflower florets with a little bit of olive oil and season with salt and pepper. Lay the florets out on a sheet tray, and roast until lightly golden brown, about 20 minutes. Remove from the oven and set aside to cool.
3. In the meantime, whisk together the lemon and orange juice and zest, anchovy, red pepper flakes, cumin, honey, shallots and garlic. Whisk in the olive oil then season with salt and pepper. Set aside.
4. Combine the roasted cauliflower, pine nuts and capers. Add the vinaigrette mixture and raisins, fold in the parsley then serve.
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