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

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

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

Ingredients

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1 head cauliflower, trimmed and cut into 8 wedges6 tablespoons (90 milliliters) extra-virgin olive oil, dividedKosher salt and freshly ground black pepper1 tablespoon (15 milliliters) sherry vinegar1 tablespoon (15 milliliters) honey2 tablespoons capers, rinsed, drained, and roughly chopped1/4 cup toasted pine nuts1/4 cup raisins2 tablespoons finely chopped fresh parsley leaves

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Instructions

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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.