I was inspired to make this after visiting Guerneville, one of my favorite little towns up near the Russian River. There is this fantastic little restaurant called Boon that makes some of the freshest, most delicious food I have ever tasted. And that’s saying a lot given I live in San Francisco, home to many amazing restaurants.
While this is my own interpretation of Boon’s Pan Fried Cauliflower, I think it turned out pretty decent.
- One head of cauliflower, chopped
- 2 tbsps olive oil
- Pinch of fine grain salt
- 1 clove garlic, minced
- 1/4 cup capers
- 1/2 cup golden raisins
- 1/4 cup lightly toasted pinenuts
- Zest of one small lemon
- Chili flakes, to taste
Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden – all told about six minutes. In the last 30 seconds stir in the garlic.
Remove from heat and stir in the capers, lemon zest, chili flakes, pinenuts and golden raisins a pinch of flaky sea salt. Serve immediately.