At home I just blast cauliflower in a hot oven until it gets those crispy edges. It goes really well with turkey. Roasted with curry, golden raisins, pine nuts and parsley—it’s perfect for Thanksgiving. The hardest part is not eating it all before the rest of dinner’s ready.
Serves 4
Ingredients
Roasted Cauliflower
- 2 heads cauliflower, yellow or white, florets cut into uniform pieces
- 2 to 3 tablespoons extra virgin olive oil
- 2 tablespoons non-pareil capers, chopped
- 1/2 cup pine nuts, toasted
- 1/2 cup golden raisins
- 1 bunch flat-leaf parsley, medium dice
- 1 cup curry vinaigrette (recipe follows)
- kosher salt to taste
Curry Vinaigrette
- 1 tablespoon Dijon mustard
- 1/3 cup rice wine vinegar or white wine
- 1 tablespoon toasted curry powder
- 2 tablespoons honey
- 1 cup canola oil
- kosher salt to taste
- serves 4
Method
Roasted Cauliflower
Preheat oven to 350° F.
- Bring 1 cup water to a boil. Pour over raisins and cover for 10 minutes, then strain and chop.
- Toast pine nuts until they are light golden brown, about 8 to 9 minutes. Remove and let cool.
- Increase oven temperature to 425° F.
- Place cauliflower pieces in a roasting pan and season with olive oil, kosher salt to taste.
- Roast cauliflower in 425 ÌŠF oven, turning often, until dark brown, about 20 to 25 minutes. Remove and let cool, then toss with curry vinaigrette to taste (see below).
Curry Vinaigrette
- Whisk mustard, rice wine vinegar, curry powder, honey and salt in small mixing bowl until thoroughly mixed.
- Gradually whisk in 1 cup canola oil until thick. Taste and adjust salt and vinegar accordingly.
