Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette

By MooK

Ingredients

• 1 head cauliflower, trimmed and cut into 8 wedges
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon sherry vinegar
• 1 tablespoon honey
• 2 tablespoons capers, rinsed, drained, and roughly chopped
• 1/4 cup toasted pinenuts
• 1/4 cup raisins
• 2 tablespoons finely chopped fresh parsley leaves

Preparation

Step 1

Adjust oven rack to middle position and preheat oven to 500°F. Toss cauliflower with 3 tablespoons 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 half way through roasting.

While cauliflower roasts, combine remaining 3 tablespoons olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley, and season to taste with salt and pepper.

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