Brighten up the flavor of cauliflower with rosemary, red pepper flakes, raisins and red wine vinegar.
Course
Side Dish, Vegetables
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings4-6
AuthorJessica Levinson
Ingredients
1/2cupgolden raisins
2heads cauliflowercut into florets
2tablespoonsextra-virgin olive oil
1tablespoonchopped rosemary
6garlic clovesthinly sliced
Red pepper flakesto taste
2teaspoonsKosher salt
Freshly ground black pepper
1/3cupred wine vinegar or sherry vinegar
Instructions
Preheat the oven to 400°.
Place raisins and boiling water in a small ramekin and cover with aluminum foil. Steep raisins for 10 minutes until they are plump. Drain and set aside.
Toss cauliflower florets with olive oil and rosemary. Spread on two foil-lined baking sheets and roast for 10 minutes. Remove from oven, toss and sprinkle garlic slices over the cauliflower. Continue roasting another 10-15 minutes until cauliflower is browned and garlic is crisp. Remove from oven and transfer to a large bowl.
Add reconstituted raisins to roasted cauliflower and garlic and toss with red pepper flakes, salt, pepper, and vinegar. Serve hot or room temperature.