Cauliflower was always one of those vegetables that eluded me. My parents never cooked with it; and when I would eat out, when it appeared in my side of mixed vegetables, I always ate around. So, I can’t honestly say what made me want to try roasting it, but I’m sure glad I did.
The florets take on a crunchy, caramelized taste after a run through the oven. With the right amount of seasoning, they taste nothing like the dull things you drown in ranch dressing to appeal to your taste buds.
This recipe is the perfect side for any meal. It has various flavors that find a match with anything; the tart vinegar, the earthy pine nuts, the sweet raisins, the salty capers, and the caramel taste of the crisped cauliflower. I like to use oregano to season the dish during the cooler months, and parsley to add some freshness during the summer.
So if you’re not as crazy about cauliflower as I was, I hope you give it the second chance it deserves. And if you have any other favorite ways to use cauliflower, give me a shout on Facebook!
- ⅓ Cup of Raisins
- 2 T Sherry Vinegar
- 1 Head of Cauliflower
- 2 T Olive Oil
- 2 T Capers, rinsed and minced
- 3 T Pine Nuts
- 2 T Fresh Oregano (or Parsley), minced
- In a small bowl, combine the Raisins and Vinegar. Set aside for 30 minutes so the Raisins plump up with the liquid.
- Preheat the oven to 400F. Cut the head of Cauliflower into florets. Arrange the florets on a rimmed backing pan and drizzle with the Olive Oil. Season with Salt and Pepper. Place the pan in oven, baking for 25 minutes, stirring occasionally.
- Add the Capers, Pine Nuts, and Oregano (or Parsley) to the Raisins while they are soaking. Remove the Cauliflower from the oven, and pour on the Raisin mixture, mixing it into the florets. Return to the oven and bake for an additional 15 minutes.
- Remove the Cauliflower from the oven and serve while warm.