Bloemkool met amandelen, krenten en kappertjes (8,0 - heel lekk

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Step 1

Preheat the oven to 200 C° (oven) / 185C° (airfryer)

Step 2

Chop cauliflower into bite sized pieces and spread onto a half sheet pan. Drizzle over the olive oil and mix until coated. (I usually use my hands but a spatula works well, too.) Sprinkle with salt and pop in the oven. Roast, stirring occasionally, for 30- 40 minutes or until golden brown and tender. 10 min for cauliflower.

Step 3

While the cauliflower cooks:

Step 4

Heat 1 TB butter over medium heat in a medium saucepan. Add breadcrumbs and toss until golden brown- a couple minutes is all it takes. Transfer crumbs to a plate and wipe out pan.

Step 5

Add almonds to pan and toast until brown and fragrant. Transfer to a cutting board and let cool. When cool, chop roughly. You want big pieces of almond.

Step 6

Add raisins, ½ TB butter and white wine vinegar to a small bowl. Microwave on high for 30 seconds. Let sit while the cauliflower roasts.

Step 7

Pull out the cauliflower when brown and tender (10 min usually for Airfryer) Spoon onto a large platter.

Step 8

Drain the raisins. Mix with the almonds, parsley and capers. Spoon mixture over the cauliflower. Top with breadcrumbs. Season with salt and pepper.