Oven-Roasted Cauliflower with Raisin Vinaigrette



Finally, cauliflower worthy of a dinner party.  I have always loved cauliflower but it can be bland if not prepared correctly. 

The slightly chunky raisin sauce really dresses up this once-boring side dish.  For pictures sake, I left the sauce in the bowl, but you'll want to drizzle the cauliflower
with this lovely tasting sauce.

You'll be surprised how good this simple dressing tastes.


Preheat oven to 425o F.  Toss together cauliflower, oil and garlic.  Place cauliflower on a large baking sheet in a single layer.  Season with salt and pepper.  Roast 20 to 25 minutes or until florets are browned on edges.


Place raisins in heat-proof bowl and cover with 1 cup boiling water.  Let stand for 15 minutes.  Drain and reserve 1/4 cup soaking liquid.  Blend raisins, reserved soaking liquid, oil and vinegar in a blender until smooth. 


Dip or drizzle it on, whatever you prefer.  Kids always like to dip.

Print Recipe

Oven-Roasted Cauliflower with Raisin Vinaigrette

Recipe from: Adapted from Vegetarian Times | Serves: 4

Ingredients

Roasted Cauliflower:

  • 1 head (1-1/4 lbs) cauliflower, cut into small florets
  • 2 Tablespoons olive oil
  • 2 cloves garlic, crushed

Vinaigrette

  • 1/2 cup raisins
  • 3 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar

Directions

  • Preheat oven to 425 degrees F. Toss together cauliflower, oil and garlic. Place cauliflower on a large baking sheet in a single layer. Season with salt and pepper. Roast 20 to 25 minutes or until florets are browned on edges.
  • Place raisins in heat-proof bowl and cover with 1 cup boiling water. Let stand for 15 minutes. Drain and reserve 1/4 cup soaking liquid. Blend raisins, reserved soaking liquid, oil and vinegar in a blender until smooth.
  • Dip or drizzle the vinaigrette on, either way it's good.


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5 Comments

  1. This looks so good. I was going to roast vegetables tomorrow night for dinner anyway. I will try this recipe. Thanks!

    I made your eggs in a basket this morning, everyone loved it.

    Reply
  2. Lorena 2

    Hi Cathy – Long time no comment, but had to drop a line and let you know I just made this to go with some roast vegies, and as a dip for tomorrow’s school lunches. I had to use sultanas, which probably lack the depth of flavour the raisins give this sauce, but it’s delicious nonetheless.

    It’s been wonderful to follow your vineyard adventures – congratulations are well overdue!

    Reply
  3. laura 3

    oh, raisin vinaigrette! i love that idea.

    Reply
  4. Roasted is pretty much the only way I’ll eat cauliflower. I never liked it until I learned to stick it in the oven until it was nice and brown. I have learned a little white balsamic vinegar in the roasting works really nicely too.

    Reply
  5. Love the idea of a raisin vinaigrette. Sounds almost like a chutney. Yum!

    Reply

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