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.”
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.