Roasted Cauliflower with Sultana Caper Vinaigrette
Recipe Date:
November 16, 2023
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Capers and golden raisins come together in a sweet and savory dressing to top roasted cauliflower finished with sliced almonds and pomegranate seeds.
Ingredients
- For the Sultana Caper Vinaigrette
- 1/2 cup golden raisins
- 1/2 cup apple cider vinegar
- 1/2 tbsp sugar
- 1/4 cup capers
- 1/2 cup olive oil
- 1/2 cup Canola oil
- Salt and pepper to taste
- For the Cauliflower
- 1 head cauliflower
- 1/2 cup olive oil
- 1 tbsp salt
- 1 tsp pepper ground
- 1 cup pomegranate seeds
- 1/2 cup toasted sliced almonds
Directions
For the dressing :
- In a medium sauce pan bring vinegar and sugar up to a boil.
- In a seperate bowl, pour over the raisins and plump for 15 minutes.
- Add the capers and raisins with vinegar mixture to a blender and blend until smooth.
- Drizzle in both oils and blend until emulsified.
For the Cauliflower
- Cut the head of cauliflower into bite size florets.
- Toss the cauliflower with olive oil, salt and pepper.
- Lay out in a baking sheet and roast in the oven at 400F.
- Cook until tender. About 12 minutes.
- Lay the cauliflower onto serving platter.
- Drizzle the Sultana Caper Vinaigrette over the cauliflower to cover.
- Sprinkle pomegranate seeds and almonds over the top.
