Roasted Cauliflower, Raisins and Anchovy Vinaigrette
Updated November 27, 2016
Craig Lee for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large cauliflower, cored, trimmed and separated into florets
½ cup extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons sherry or balsamic vinegar, or to taste
4 minced anchovy fillets, with a little of their oil, or to taste
½ cup raisins, preferably golden
½ cup chopped fresh parsley leaves
Nutritional analysis per serving (8 servings)
14 grams carbs; 2 milligrams cholesterol; 183 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 3 grams fiber; 320 milligrams sodium; 3 grams protein; 9 grams sugar
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.
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
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.
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…