Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette
Prep: 5 mins
Cook: 20 mins
Active: 20 mins
Total: 25 mins
Serves: 4 servings
Ingredients:
1 head of cauliflower, trimmed and cut into 8 wedges
6 tablespoons (90 ml) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon (15 ml) sherry vinegar
1 tablespoon (15 ml) honey
2 tablespoons capers, rinsed, drained, and roughly chopped
1/4 cup toasted pine nuts
1/4 cup raisins
2 tablespoons finely chopped fresh parsley leaves
Directions:
Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet.
Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.
While the cauliflower roasts, combine the remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.
Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.
Recipe courtesy of Serious Eats.com
