I’ve had cauliflower on the brain lately. Over the last few weeks while everyone was craving chocolate covered valentines’ treats, I couldn’t get enough of this salty, sweet roasted goodness.
I first had a similar version along side 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. (within reason of course, this happens to be an easy one).
This is so simple and it makes for such an elegant side dish. I haven’t always been a fan of cauliflower (the soggy kind), but roasting it makes all the difference in the world. It brings out a sweet caramel-ey flavor and creates a texture that has a nice bite.
Make this a full meal by serving it along side simple grilled fish, tofu, or another protein of your choice. Or plate it on a bed of quinoa, black rice, or top it over more 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.
Serves 4 as a side dish. Serve aside salmon or protein of your choice. Or over more mixed greens as a salad.
1 head cauliflower, broken into small pieces
a few handfuls of arugula
1-2 tablespoons olive oil
2 tablespoons golden raisins (soak for a few minutes if they’re not plumpy)
1-2 teaspoons white wine vinegar
2 tablespoons capers (drained)
2 teaspoons minced tarragon
1-2 tablespoons agave (or sugar of your choice)
salt and pepper
Preheat oven to 500 degrees.
Break or chop cauliflower into small pieces. (note, it’s prettier if you break them with your hands and get little trees, than with a knife where you get uneven chunks of stalks)
Prepare 1 or 2 baking sheets with parchment or foil (depending on how much cauliflower you have, mine fit on 1). Place cauliflower on baking sheets so the pieces are spaced to not touch. Drizzle with olive oil, white wine vinegar, agave, 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 arugula so the arugula wilts just slightly from the heat. Toss in a bowl with capers, raisins and tarragon and serve.