ROASTED CAULIFLOWER, RAISINS AND ANCHOVY VINAIGRETTE
Roasting toughens cauliflower and dries it out a bit. With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial. Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.
Provided by Mark Bittman
Categories dinner, easy, lunch, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
- Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)
- At the last minute, put cauliflower in a salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 8 grams
ROASTED CAULIFLOWER SALAD WITH SAFFRON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
- Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
- Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
- Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.
ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
- Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
- While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
- Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.
ROASTED CAULIFLOWER, RAISINS AND ANCHOVY VINAIGRETTE
Reserve the remaining (rather strong) vinaigrette for tossing with the cauliflower at the last minute, along with the raisins, whose sweetness counters the anchovies beautifully.
Provided by Kris9722
Categories Cauliflower
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
- Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes.
- At last minute, put cauliflower in salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.
Nutrition Facts : Calories 238, Fat 18.5, SaturatedFat 2.6, Cholesterol 2.3, Sodium 144.4, Carbohydrate 17.4, Fiber 4.2, Sugar 10.6, Protein 4.1
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