There could be an entire cookbook written as an ‘Ode to Cauliflower’. It is such a versatile vegetable! It’s delicious raw, particularly when coated in creamy, zesty dip. It’s wonderful in soup and in salads. It can mimic rice (like this Cauliflower Fried Rice) or mashed potatoes and can even be used to make creamy alfredo sauce!
It’s also delicious roasted.
If cauliflower were a child in school, the teacher’s note would be, “plays well with others.” That’s the secret to its versatility. It pairs well with so many flavors, whether they be savory, sweet, spicy or umami (like the anchovies in Bagna Cauda).
In this recipe: you have smoky, tender cauliflower mixed with a warm vinaigrette of tender raisins, fresh lemon juice, olive oil and red wine vinegar; then it’s topped with buttery toasted pine nuts and fresh parsley.
The dish as a whole is versatile too – serve it as a side dish or make it a meal.
Roasted Cauliflower with Pine Nuts and Raisins
- 1 head cauliflower cored and cut into florets
- 3 tablespoons extra-virgin olive oil divided
- sea salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1/2 Meyer lemon juice and zest
- 2 tablespoons raisins
- 2 tablespoons toasted pine nuts
- 2 tablespoons chopped fresh Italian parsley
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper. Spread cauliflower florets evenly on prepared sheet.
- Drizzle 2 tablespoons olive oil over cauliflower and season generously with salt and freshly ground black pepper.
- Roast, stirring once, just until tender - 20 to 25 minutes.
- Meanwhile, make vinaigrette. Heat 1 tablespoon olive oil, red wine vinegar and lemon juice in a small saucepan over medium heat. Stir in raisins. Cook and stir until raisins are plump, about one minute.
- When cauliflower is tender, transfer to serving platter and drizzle with warm vinaigrette. Season to taste with salt and pepper. Sprinkle with pine nuts, parsley and lemon zest. Serve immediately or cool to room temperature, then serve, which will marry the flavors.