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Cauliflower al Catalan

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cauliflower al catalan with blue jarWhile visiting Barcelona a few years ago I ate a sweet and savory cauliflower tapas that left me happily traumatized.  I now make this dish when I want a taste of Spain or to remember an afternoon with Gaudi and visiting the amazing  Picasso museum in Barcelona.  I dream of  going back to Spain with my son and have him sample both the art and food of this region.  It is so true when Latinos coming back from Spain say “que bien se come y que bien se la pasa!” or how well one eats and spends time! Basically you eat, drink, absorb your environment, siesta, take in a show or art and eat again late in the evening.  My type of town…before I had a child that is!

cauliflower headCauliflower al Catalan takes a whirlwind few minutes to cut everything up and toss it together in a baking dish.  This recipe takes balsamic vinegar so remember that the more aged the vinegar the more intense and sweet the flavor.  The cauliflower also takes olive oil.  If possible always use unrefined first cold pressed  extra virgin olive oil in your cooking.  I know good olive oils gets pricey but look for sales on larger bottles and  look to the bottom of the shelf in the super market for less known brands that haven’t quite made middle shelf marketing.

cauliflower cut openThe original recipe uses pine nuts but I am shocked at the high price of these seeds lately so I use walnuts instead.  They work just as well but with a woodsier taste.

ready to toss cauliflower al catalanCauliflower al Catalan is wonderful warm, at room temperature and even cold.

out of oven cauliflower al catalan

cauliflower al catalanSave the leftovers in an airtight container and the ingredients will marinade making the second serving’s flavors deliciously potent.

cauliflower al catalan close up

Top off with a generous drizzle of olive oil, serve with a flute of cava and dream of Barcelona.  Que rico!


Cauliflower al Catalan
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 head washed cauliflower
  • 1 medium yellow onion diced
  • ½ cup raisins
  • ½ cup walnuts
  • ½ cup extra virgin olive oil plus more for serving
  • 4 tablespoons aged balsamic vinegar
  • 1 bay leaf
  • Juice of ½ freshly squeezed lime
  • Sea salt
  • Freshly cracked pepper
  1. Preheat oven to 350 F
  2. Cut clean cauliflower in half and remove green bottom
  3. Break smalls head of cauliflower with your hand and place in deep baking pan
  4. Add onion, raisins and walnuts and toss
  5. Add olive oil, balsamic vinegar and toss well until ingredients are well covered
  6. Add bay leaf
  7. Bake for 20 minutes and add lime juice mixing ingredients around
  8. Bake another 20 minutes or until cauliflower is soft and some ends are golden
  9. Take out bay leave
  10. Add salt and pepper to taste
  11. Drizzle generous amount of olive oil and serve




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5 Responses

  1. This is fantastic! My family would love it. Will definitely be making.

  2. Kristin says:

    Made this tonight and won accolades! Delicious Tabatha!

  3. […] Catalaans. Wat is er Catalaans aan? Ik kan het niet precies zeggen, maar het is gebaseerd op dit recept en dat vond ik door cauliflower catalan te googelen. Ik had in Catalonië op de markt veel […]

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