Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette
[Photographs: J. Kenji Lopez-Alt]
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
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Servings: 0 Serves 4
Ingredients
- 1 head cauliflower trimmed and cut into 8 wedges
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon sherry vinegar
- 1 tablespoon honey
- 2 tablespoons capers rinsed drained, and roughly chopped
- ¼ cup toasted pinenuts
- ¼ cup raisins
- 2 tablespoons finely chopped fresh parsley leaves
Instructions
- Adjust oven rack to middle position and preheat oven to 500°F. Toss cauliflower with 3 tablespoons 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 half way through roasting.
- While cauliflower roasts, combine remaining 3 tablespoons olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley, and season to taste with salt and pepper.
- Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.
Notes
Serves 4
20 minutes
40 minutes
The Food Lab: How to Roast Fall and Winter Vegetables
20 minutes
40 minutes
The Food Lab: How to Roast Fall and Winter Vegetables