Just when you thought it couldn’t get better than A Week in The Kitchen, Karen Dudley cooks up something amazing; the much anticipated Another Week in The Kitchen. Featuring a new range of mouth-watering recipes and beautiful photographs by Russel Wasserfall, Another Week in The Kitchen promises to be the ultimate kitchen companion.

Michelle Obama popped into The Kitchen when she visited Cape Town, and once you start reading about the food and Dudleys philosophy, you understand why.

Just to give you a tantalising idea of what is in store for you, Karen shares her famous recipe for:

 Crispy Cauliflower with Capers, Raisins & Breadcrumbs

You may know that I am very partial to brassicas. This caper-raisin-breadcrumb mix is one that is often made with fresh baked sardines. I think of it as a gutsy Sicilian mix

2 heads  cauliflower, cut into florets
6 tbsp olive oil
3 cloves garlic, thinly sliced
2 tbsp salt-packed capers, soaked, rinsed and patted dry
¾ cup fresh, coarse breadcrumbs
½ cup low-salt chicken stock
cup sultanas
1 tbsp white wine vinegar or
Champagne vinegar
Sea salt and freshly ground
black pepper
30g Italian parsley, chopped

[Preheat oven to 220°C]

Toss cauliflower florets with 3 tbsp of olive oil in a large bowl. Spread the cauliflower out in a single layer on two shallow baking trays lined with baking paper. Roast, tossing occasionally, until the cauliflower is golden and crispy, about 20–25 minutes.

Heat 3 tbsp of olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, about 2–3 minutes. Watch carefully that the garlic does not burn. Turn the heat up slightly, add the rinsed capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, about 2–3 minutes. Transfer the breadcrumb mixture to a plate and set aside.

In the same saucepan, heat the chicken stock to a boil. Add the sultanas and the white wine vinegar and cook until almost all the liquid is absorbed, about 5 minutes. Remove from heat and set aside.

Transfer warm cauliflower to a serving bowl. Scatter the sultana mixture over, then toss to distribute evenly. Season to taste with salt and white pepper. Sprinkle the cauliflower with the garlic capery breadcrumbs and the chopped Italian parsley.

Serves 8

* To make your own breadcrumbs, allow cubes of ciabatta or other white bread to dry out, and then blitz them into coarse crumbs in a food processor. We do this a lot with the insides of our artisanal rolls. We also fry them in butter with ching ching, grated lemon rind, and a little chilli. These crumbs are tremendously useful to top anything from blanched broccoli to pumpkin. They are also the crumbs we use in our Mushroom Watercress Salad.

If you make the recipe share your photo’s with us @ELLE_Deco

Buy the Another Week in The Kitchen here.

Follow The Kitchen on Facebook here, Twitter @lovethekitchen and watch their videos here.