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Roasted Cauliflower, Raisins and Anchovy Vinaigrette

5.0(209)

Roasting toughens cauliflower and dries it out a bit. With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial. Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.

by Mark Bittman

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Dinner, Easy, Lunch, Side Dish

Servings

8 servings

Total time

45 min

Calories / serving

183 kcal

Ingredients (7)

serves

1 large cauliflower, cored, trimmed and separated into floretscauliflower
1/2 cup extra virgin olive oilextra-virgin-olive-oil
Salt and freshly ground black peppersalt-and-pepper
2 tablespoons sherry or balsamic vinegar, or to tastesherry
4 minced anchovy fillets, with a little of their oil, or to taste
1/2 cup raisins, preferably goldenraisins
1/2 cup chopped fresh parsley leavesparsley

Instructions (3 steps)

01Heat 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.
02Meanwhile, 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.)
03

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Rich recipe — supports nutrition-aware planning.