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

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt

Simple roasted cauliflower gets dressed up with a sophisticated vinaigrette.

Published: Last Updated:
Serious Eats

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[Photograph: J. Kenji López-Alt. Video: Serious Eats Video]

When roasting cauliflower, as with other brassicas, you need high heat to get the most flavor. Roasting the cauliflower in fat wedges creates a nice contrast between deeply browned exterior and tender, meaty interior. It's great on its own, but we love using it to make a warm salad with a more elaborate vinaigrette, like this one flavored with pine nuts, capers, and raisins.

Why It Works

  • Slicing the head of cauliflower into wedges, rather than cutting it into small pieces, creates greater contrast between the caramelized exterior and tender interior.
  • A sweet and tangy vinaigrette nicely offsets the nuttiness of the cauliflower.

Read more: How to Roast Cauliflower and Romanesco

  • Yield:Serves 4
  • Active time: 20 minutes
  • Total time:40 minutes
  • Rated: 5

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.

  3. 3.

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

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This Recipe Appears In
How to Roast Cauliflower and Romanesco The Food Lab: How to Roast Fall and Winter Vegetables

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