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Sicilian-Style Roasted Cauliflower

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 to 6 servings
Calories: 469 kcal
Course: Side Dish
Cuisine: Italian

Ingredients

For the spice mix
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon sweet paprika (preferably Hungarian)
  • 3/4 teaspoon freshly ground fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons granulated garlic
  • 1/4 teaspoon freshly ground black pepper
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 fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons brine packed capers rinsed, drained, and roughly chopped
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 caper-raisin vinaigrette

Instructions

Make the spice mix
    Cup of Yum
  1. 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.
  2. In a large bowl, combine the salt, turmeric, paprika, fennel, oregano, cinnamon, granulated garlic, and pepper.
Make the caper-raisin vinaigrette
  1. 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.
  2. 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
  1. Add the olive oil to the spice mix and whisk to combine. Add the cauliflower and toss thoroughly to coat the florets evenly.
  2. 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.
  3. 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.
  4. 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

Serving 1serving Calories 469kcal (23%) Carbohydrates 56g (19%) Protein 6g (12%) Fat 28g (43%) Saturated Fat 4g (20%) Monounsaturated Fat 20g Sodium 1349mg (56%) Fiber 6g (24%) Sugar 42g (84%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 469

% 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.