Roasted Cauliflower Bites with Pine Nut, Caper and Raisin Vinaigrette
This recipe is very slightly adapted from The Food Lab by J. Kenji Lopez-Alt. If you are looking for some lighter, plant-based appetizer ideas, look no further than the vegetable section of your favourite cookbook. Slightly caramelized with the high heat roasting, the cauliflower matches perfectly with the salty capers, crunchy pine nuts and sweet raisins in this vinaigrette.
Servings 4 servings
Ingredients
- 1 large head of cauliflower broken up into bite sized pieces
- 6 tbsp extra virgin olive oil divided into 3 tbsp each
- 1 tbsp sherry vinegar apple cider or red wine vinegar can be used instead
- 1 tbsp honey
- 2 tbsp capers drained
- 1/4 c pine nuts toasted
- 1/4 c raisins soaked
- 2 tbsp fresh parsley roughly chopped
- salt and pepper
Instructions
- Place a rimmed baking tray in the middle rack of the oven and preheat to 500° F.
- Soak the raisins in hot water for about 10 minutes, or until slightly plump. Drain and set aside.
- Toss the cauliflower with 3 tbsp of oil and season generously with some salt and pepper.
- Once oven reaches temperature, remove the baking tray and carefully transfer the cauliflower on to the tray. It should sizzle right away.
- Roast until the cauliflower is soft and nicely browned, about 18-20 minutes, flipping halfway through.
- Meanwhile, combine the drained raisins, toasted pine nuts, capers, remaining 3 tbsp of olive oil, vinegar and honey in a bowl. Season with a pinch of salt and some pepper (to taste).
- Transfer the cauliflower to a serving platter and drizzle dressing over top. Garnish with chopped parsley and serve with side plates and a fork to maximize the flavours together. Or, you can also serve with toothpicks and napkins for a stand up affair.