"There's a style of Italian cooking known as exotico," says Lachlan Mackinnon-Patterson. "In Friuli it often refers to ingredients and dishes from the port of Trieste, where spices and dried fruit are popular." This exotico cauliflower, which cooks in the capon's rich poaching liquid, is tossed with two kinds of raisins and a tangy dressing flavored with mustard seeds and cumin. Slideshow: More Healthy Vegetable Recipes
The poached cauliflower and raisin dressing can be prepared through Step 3 and refrigerated overnight; keep the toasted almonds at room temperature. Let the cauliflower and raisin dressing return to room temperature before finishing the dish.