Scallops with Caponata & Roasted Cauliflower Purée

Preheat oven to 425°F. Line a large rimmed baking sheet with foil and mist with cooking spray. Spread cauliflower on the sheet, mist again, and sprinkle with 1/4 tsp plus 1/8 tsp salt. Roast for 20 minutes, then toss with a spatula.

Add garlic to the baking sheet and continue roasting until cauliflower is browned and very tender, 15 to 20 minutes more.

In a food processor, combine cauliflower and butter. Remove skin from garlic and add to the processor. Turn on high and slowly pour milk through the feed tube. Purée until smooth, scraping down the bowl as needed.

For the caponata, heat a large nonstick skillet on medium. Add nuts and toast, stirring frequently, until golden brown, 3 to 4 minutes. Transfer to a small bowl and set aside.

Mist the same skillet with cooking spray and heat on medium. Add onion and cook, stirring frequently, until lightly browned and translucent, 4 to 5 minutes. Add tomatoes, remaining 1/8 tsp salt, 1/4 tsp black pepper, and pepper flakes. Cook, stirring frequently, until tomatoes just begin to soften, 3 to 4 minutes.

Reduce heat to low and add raisins, vinegar, and capers. Stir until combined and heated through, 1 to 2 minutes. Remove from heat and stir in 3 tbsp parsley and nuts.

Pat scallops dry with a paper towel and sprinkle with remaining 1/2 tsp black pepper. Heat a large heavy skillet on medium-high. Working in two batches, heat half of the oil and add half of the scallops. Cook until the bottom sides are deep golden brown, about 3 minutes. Turn and cook until opposite sides are browned and scallops spring back slightly when pressed in the center, about 2 minutes more. Transfer to a plate and cover to keep warm. Repeat with remaining oil and scallops.

If cauliflower and caponata have cooled, reheat on low while scallops are cooking. Transfer cauliflower to a medium saucepan if needed. Divide cauliflower, scallops, and caponata evenly among plates and sprinkle with remaining 2 tbsp parsley.