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.
- 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
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.