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.
Course Appetizer
Cuisine North American
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Author Claudine
Ingredients
1large head of cauliflowerbroken up into bite sized pieces
6tbspextra virgin olive oildivided into 3 tbsp each
1tbspsherry vinegarapple cider or red wine vinegar can be used instead
1tbsphoney
2tbspcapersdrained
1/4cpine nutstoasted
1/4craisinssoaked
2tbspfresh parsleyroughly 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.