Roasted Cauliflower with Caper Vinaigrette, Walnuts, and Golden Raisins
This roasted cauliflower recipe became a “thing” at my (editor Erika Lenkert’s) house when I began eating extra clean in the beginning of 2020 and made it up. First I made it for myself and started enjoying it as a regular meal, just one delicious dish that totally satisfies. Then I served it at my book club to rave reviews. Next I hosted a potluck with top food people/bloggers you probably follow on Instagram and recipe requests poured in. So I decided to share the wealth. My favorite recipes are equal parts easy, beautiful, flavorful, and healthful. This one is all that with a kiss of caramelized awesomeness on top. ❤️
Roasted Cauliflower with Caper Vinaigrette, Walnuts, and Golden Raisins
Roasted cauliflower is so divine, it needs little more than olive oil and salt during cooking. But garnish it with a simple red wine vinegar-caper dressing, toasted walnuts, and golden raisins and you've got a masterpiece fit for company–or simply for yourself. This gluten free and keto-friendly (if you skip the raisins) dish is on regular rotation at GFF HQ, and it's so healthy and low-cal that one of us can happily eat the whole thing in one sitting. Don’t worry if you end up with some small cauliflower pieces. They get extra good and crunchy—so much so that I often like to crumble some extra small to create cauliflower “breadcrumbs.”
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 2
Calories 284 kcal
Ingredients
- 1 tablespoon golden raisins
- 1 head cauliflower
- 2.5 tablespoons extra-virgin olive oil divided
- Kosher salt and freshly ground pepper
- 1 tablespoon capers
- 1 tablespoon walnut pieces preferably toasted
- 1 teaspoon red wine vinegar
- 1/8 teaspoon gluten-free Dijon mustard
Instructions
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Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
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Place the raisins in a small bowl of hot water to plump; set aside.
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Slice the cauliflower through the base, stalks, and florets into large, 1/2-inch-thick “steaks,” doing your best to keep each one intact.
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Place the cauliflower on the prepared baking sheet and drizzle with 2 tablespoons of the olive oil, gently moving and flipping the cauliflower to coat. Sprinkle very generously with salt. Roast until browned and tender, flipping the halfway through, about 30 minutes.
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Meanwhile, in a small ramekin, mix together the remaining 1-1/2 teaspoons olive oil and the red wine vinegar and mustard. Set aside.
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To serve, arrange the cauliflower on a platter in one layer. Stir then drizzle the vinaigrette. Drain the raisins, then sprinkle them over the dish. Sprinkle with the capers and salt and pepper. Enjoy!
Nutrition Facts
Roasted Cauliflower with Caper Vinaigrette, Walnuts, and Golden Raisins
Amount Per Serving
Calories 284
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 202mg9%
Potassium 938mg27%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 10g11%
Protein 7g14%
Vitamin C 139mg168%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
4 Comments on “Roasted Cauliflower with Caper Vinaigrette, Walnuts, and Golden Raisins”
This Roasted Cauliflower dish is delicious. The texture of the cauliflower and walnuts , the tartness of the capers and vinaigrette , to the sweetness of the raisins …just a wonderful explosion of flavor and texture. I have made this a few times and will make it again and again!
Yay, Nancy. I’m so so glad you like it as much as I do!
Love this recipe. I added some thick-chopped leeks in with the cauliflower to roast. Delicious!
That sounds amazing, Bonni!