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.
Oven-Roasted Cauliflower with Raisin Vinaigrette
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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