Roasted Cauliflower

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.

Great warm or at room temp

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.

Roasty Cauliflower

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.

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