Roasted Cauliflower Raisins And Anchovy Vinaigrette Recipes

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ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE RECIPE



Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette Recipe image

Simple roasted cauliflower gets dressed up with a sophisticated vinaigrette.

Provided by J. Kenji López-Alt

Categories     Dessert     Sides

Time 40m

Yield 4

Number Of Ingredients 9

1 head cauliflower, trimmed and cut into 8 wedges
6 tablespoons (90ml) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) sherry vinegar
1 tablespoon (15ml) 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

Steps:

  • 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 cauliflower roasts, combine 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.

Nutrition Facts : Calories 316 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 282 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 4, UnsaturatedFat 0 g

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