Roasted Cauliflower, Raisins and Anchovy Vinaigrette
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large cauliflower, cored, trimmed and separated into florets
- ½cup extra virgin olive oil
- Salt and freshly ground black pepper
- 2tablespoons sherry or balsamic vinegar, or to taste
- 4minced anchovy fillets, with a little of their oil, or to taste
- ½cup raisins, preferably golden
- ½cup chopped fresh parsley leaves
Nutritional analysis per serving (8 servings)
183 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 3 grams protein; 320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
- Step 2
Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)
- Step 3
At the last minute, put cauliflower in a salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.
Private Notes
Comments
OMG. So delicious. I used 1/3 cup olive oil and threw some pecans on top, served over arugula. Never would have thought of this recipe myself. Thank you.
Delicious! I was initially concerned about sherry flavor as it seemed to come through too strong when I tasted the dressing before it went on the cauliflower. However, once the dressing went on the roasted vegetable, and had the offsetting raisins, the sherry blended right in to make a flavorful cauliflower side dish.
Not a fan of raisins so I substituted dehydrated figs from Trader Joe's and used a fig balsamic vinegar. Also reduced oil to 1/3rd cup. Because the figs are thicker, I chopped up 6 of them (to make a 1/2 cup) to about raisin size and added them to step 2. Delish
Made this an early Autumn dish by roasting grapes with the cauliflower instead of adding raisins, then proceeding as written, used the dressing to taste & maybe added a bit more chopped parsley — perfection!
Use 1/4 c oil roasted pecans on top
Made this with romanesco! I didn’t have parsley and wasn’t sure about adding the cilantro that was lingering in the fridge, so I didn’t use any herbs. I did, however, decide to add shallots and capers when last bit of vinaigrette went in and it was amazing! This is a variation I will likely keep…
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