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.”
- 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
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
Place the raisins in a small bowl of hot water to plump; set aside.
Slice the cauliflower through the base, stalks, and florets into large, 1/2-inch-thick “steaks,” doing your best to keep each one intact.
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.
Meanwhile, in a small ramekin, mix together the remaining 1-1/2 teaspoons olive oil and the red wine vinegar and mustard. Set aside.
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!