spicy cauliflower

http://souschefseries.com/detail/scs/11065/Meet-Bradley-Herron-chef-de-cuisine-at-Michaels-Genuine.htm

Raisins, ¼ cup
Rosemary, ¼ small sprig
Water, 1 tablespoon
Extra-virgin olive oil, ⅓ cup plus 2 tablespoons, divided
Cauliflower, 1 medium head (cut into florets)
Kosher salt, 1 tablespoon
Black pepper (ground)
Garlic cloves, 3 (thinly sliced)
Red pepper flakes, ½ teaspoon
Red wine vinegar, ¼ cup
Flat-leaf parsley, 2 roughly chopped tablespoons

1. Preheat the oven to 300°. In a small oven-safe ramekin (or bowl), place the

• Raisins
• Rosemary
• Water
• ⅓ cup olive oil

Cover with aluminum foil and bake until the raisins are plump, about 30 minutes. Remove from the oven, set aside to cool and then drain (save the infused olive oil to use another time).
2. Set the skillet over high heat until it starts to smoke, 3 to 4 minutes. Once hot and smoking, add

• 2 tablespoons olive oil
• Cauliflower florets
• Kosher salt
• Freshly ground black pepper

Shake the pan once and then let the cauliflower cook until browned, about 15 minutes, stirring with the wooden spoon every 5 minutes. Stir in the

• Sliced garlic

Cook until fragrant and the edges start to brown, about 30 seconds. Add the

• Red pepper flakes
• Drained raisins

Toss once and then add the

• Red wine vinegar

3. Turn off the heat and turn the cauliflower out onto a serving dish. Sprinkle with the

• Chopped parsley

Serve.