This roasted cauliflower dish has to be one of my favorite vegetarian sides. It's sweet, salty, bright & tangy. Serve it over quinoa to make a full meal!
I’ve had cauliflower on the brain lately. Over the last few weeks while everyone was craving chocolate-covered Valentine’s treats, I couldn’t get enough of this salty, sweet roasted goodness.
I first had a similar version alongside a salmon dish at Mulberry, a restaurant/wine bar that we frequent. However, since this has been on the menu, we’ve been “frequenting” a little too much. When you go back again and again for the same twenty-seven dollar dish, I figure it’s time to learn how to make it yourself.
This is so simple and it makes for such an elegant side dish. I haven’t always been a fan of cauliflower, but roasting it makes all the difference in the world. It brings out a sweet caramel-y flavor and creates a texture that has a nice bite.
Make this a full meal by serving it alongside any protein of your choice. Or plate it on a bed of quinoa, black rice, or mixed greens. Minimal effort is required – just a couple of minutes to chop the cauliflower, arrange the ingredients on a baking sheet and pop into a hot oven.
Roasted Cauliflower, Raisins & Capers
- 1 head cauliflower, broken into small pieces*
- 1-2 tablespoons extra-virgin olive oil
- 1-2 teaspoons white wine vinegar
- 1-2 tablespoons agave or sweetener of your choice
- A few handfuls arugula
- 2 tablespoons capers, drained
- 2 tablespoons golden raisins (soak for a few minutes if they’re not plump)
- 2 teaspoons minced tarragon
- Sea salt and fresh black pepper
- Preheat oven to 500 degrees.
- Break or chop cauliflower into small pieces.
- Prepare 1 to 2 baking sheets with parchment or foil. Place cauliflower on baking sheets so the pieces are not touching. Drizzle with olive oil, white wine vinegar, and agave and toss with pinches of salt and pepper. The amount you use will depend on how much cauliflower you have and if you prefer to cook with more oil or with less.
- Roast in the oven for 15-20 minutes or until deeply golden and caramelized (not burnt, but just before). Remove from oven. While the cauliflower is somewhat hot, toss with the arugula so the arugula wilts just slightly from the heat. Toss in a bowl with capers, raisins, and tarragon and serve.