Support the Food Lab Video Series Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette

[Photographs: J. Kenji Lopez-Alt]

Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette.

Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette

About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:40 minutes
This recipe appears in: The Food Lab: How to Roast Fall and Winter Vegetables
Rated:

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
  • 1/4 cup toasted pinenuts
  • 1/4 cup raisins
  • 2 tablespoons finely chopped fresh parsley leaves

Procedures

  1. 1

    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.

  2. 2

    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.

  3. 3

    Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.

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