Sicilian-Style Roasted Cauliflower
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5
8 reviews
Excellent
Sicilian-Style Roasted Cauliflower
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The result of all the earthy spices is a complex, eye-catching vegetable dish with a burst of bright color from the turmeric; it pairs best with simple mains, such as grilled meat or fish.
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Ingredients
For the spice mix
- 1 teaspoon kosher salt
- 3/4 teaspoon Turmeric ground
- 3/4 teaspoon paprika sweet; preferably Hungarian
- 3/4 teaspoon fennel seed freshly ground
- 1/2 teaspoon oregano dried
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons granulated garlic
- 1/4 teaspoon black pepper freshly ground
For the caper-raisin vinaigrette
- 1/3 cup rice vinegar
- 1/3 cup honey
- 1 teaspoon kosher salt
- 2/3 cup golden raisins
- 1/4 cup water
- 1 tablespoon lemon juice fresh
- 1/4 cup extra-virgin olive oil
- 2 tablespoons capers rinsed, drained, and roughly chopped, packed in brine
For the cauliflower
- 1/4 cup extra-virgin olive oil
- 2 pounds (about 1 large head) cauliflower trimmed into 2-inch (5-cm) florets
- 1/3 to 1/2 cup vinaigrette capers and raisins flavored
Instructions
Make the spice mix
- Preheat the oven to 450°F (230°C). Line one or two rimmed baking sheets with parchment paper. You want enough space for the cauliflower to fit in a single layer.
- In a large bowl, combine the salt, turmeric, paprika, fennel, oregano, cinnamon, granulated garlic, and pepper.
Make the caper-raisin vinaigrette
- In a small saucepan over medium heat, combine the vinegar, honey, salt, raisins, and water. Bring to a boil, then reduce the heat to maintain a simmer and cook until the raisins soften and plump, about 1 minute.
- Dump the mixture into a blender. Add the lemon juice and olive oil and blend on high until combined and smooth, about 30 seconds. Add the chopped capers and stir to combine. Leftovers keep for up to 1 week.
Make the cauliflower
- Add the olive oil to the spice mix and whisk to combine. Add the cauliflower and toss thoroughly to coat the florets evenly.
- Arrange the cauliflower in a single layer on the lined baking sheet(s) and roast until golden brown and fragrant and the thickest part of the floret can be easily pierced with the tip of a paring knife, 15 to 20 minutes.
- Remove from the oven and move to a serving platter. Gently toss the cauliflower with 1/3 cup vinaigrette. Taste and add more vinaigrette, if desired.
- Serve immediately. Leftovers keep, tightly covered in the refrigerator, for up to 3 days.
Notes
- Storage--Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- Reheating--Warm up leftover cauliflower in a warm oven or in the microwave until heated through.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
Nutrition Information
Show Details
Serving
1serving
Calories
469kcal
(23%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
20g
(100%)
Sodium
1349mg
(56%)
Fiber
6g
(24%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 469kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 1349mg | 56% |
| Fiber | 6g | 24% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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