Wine RayZyn™ Recipes

Baked Cauliflower with ChardonayZyn® Dried Grapes & Capers Posted on 07 Mar 12:55

Baked Cauliflower with ChardonayZyns

     - 1 large head of cauliflower, cut into 2" florets
     - Olive oil, salt, and pepper
     - 3 garlic cloves, chopped
     - 2 tablespoons capers
     - 3/4 cup breadcrumbs
     - 1/2 cup chicken broth
     - 1/3 cup ChardonayZyns or other Wine Raisins®
     - 1 tablespoon Champagne vinegar
     - 2 tablespoons chopped parsley and basil


  1. Preheat oven to 425°F. Toss cauliflower florets with olive oil and roast about 45 minutes. Set aside and let cool.
  2. Brown garlic in saucepan and then cook capers until they pop. Add breadcrumbs and cook until they are golden. Set aside.
  3. Add chicken broth to saucepan. Bring to a boil. Add ChardonayZyns and Champagne vinegar and cook until almost all liquid is absorbed.
  4. Transfer cauliflower to a serving bowl. Toss in ChardonayZyn® mixture and then top with breadcrumbs mixture and herbs.
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