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

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

¼ cup toasted pine nuts

¼ 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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m