Roasted Cauliflower With Pine Nut Raisin And Caper 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

ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE



Roasted Cauliflower with Caper Vinaigrette image

Provided by Anne Burrell

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 head cauliflower
Extra-virgin olive oil
Kosher salt
1/4 cup capers
1 clove garlic, smashed
1/4 cup red wine vinegar
1 bunch fresh parsley, coarsely chopped
1/4 cup golden raisins

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.

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