Cauliflower seems to be under-appreciated. I think most people think of two main things for it – raw as a snack or steamed with some butter or cheese sauce. Not that there is anything wrong with either option (because I’m certain I have NEVER said no to a cheese sauce), but there really are so many options. Soup, cooked and pureed for a great side, baked in a gratin, battered and fried, pickled, the list goes on an on.
For this, I roasted it with some olive oil, salt, and pepper. The roasting brings out some of its natural sweetness, and then I mixed it with toasted walnuts, golden raisins, and sherry vinegar. A great side or a nice addition to a small plates theme.
Roasted Cauliflower with Walnuts and Golden Raisins
- 1 head cauliflower, roughly chopped
- 1/3 cup walnuts, roughly chopped
- 1/3 cup golden raisins
- 1/4 cup sherry vinegar
- olive oil
Toss cauliflower with some olive oil and salt and pepper and spread in one layer in a sheet pan. Roast in a 400 degree oven for about 10 mintues. Turn cauliflower and roast another 5 minutes.
In the meantime, heat a saute pan over medium high heat. Add walnuts and toast for about 5 minutes or until starting to smell fragrant. Add raisins and toss for a minute. Reduce heat to medium and add sherry vinegar. Stir to combine and let cook down until nuts and raisins are well coated.
Combine cauliflower, walnuts, and golden raisins in a bowl with a few tablespoons olive oil.