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

Simple roasted cauliflower gets dressed up with a sophisticated vinaigrette.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Apr. 20, 2020
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Photograph: J. Kenji López-Alt. Video: Serious Eats Video
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How to Roast Cauliflower

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.

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.

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Recipe Facts

4.5

(4)

Active: 20 mins
Total: 40 mins
Serves: 4 servings

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Ingredients

  • 1 head cauliflower, trimmed and cut into 8 wedges

  • 6 tablespoons (90ml) extra virgin olive oil

  • 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

Directions

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

Special equipment

Rimmed baking sheet, thin metal spatula

This Recipe Appears In

Nutrition Facts (per serving)
316 Calories
27g Fat
19g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 316
% Daily Value*
Total Fat 27g 34%
Saturated Fat 3g 17%
Cholesterol 0mg 0%
Sodium 282mg 12%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 15%
Total Sugars 13g
Protein 4g
Vitamin C 65mg 325%
Calcium 34mg 3%
Iron 1mg 8%
Potassium 338mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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