I know this chunky roasted cauliflower sounds like an interesting recipe, especially the dressing. You will soon find out and see exactly what I mean. It is a great way of incorporating capers into a dish.
This time of the year is definitely the best one to make this cauliflower dish. Great to add as side dish to the festive table and not only.
I make this a lot during the year. It does not matter whether it’s spring, summer, autumn or winter, it’s always a winner without fail.
We love cauliflower and the beauty of this great vegetable is that it can be found all year round. If you also like cauliflower too, here are some more roasted cauliflower recipe ideas. We particularly love this cauliflower and potato giant samosa, which is absolutely delicious.
It’s very easy to make, it requires no cooking skills whatsoever and it gets on the table super fast. As you will find out this dish has to be baked at the very high temperature. This helps the cauliflower get its colour, retain the flavour.
It enhances textures making it crusty and crispy on the outside and meaty on the inside. I will not say much more than it really is a beautiful side dish.
The vinaigrette contains some flavourful and super healthy ingredients too. The sherry or cider vinegar, honey, pinenuts, raisins and fresh parsley, a true cocktail of flavours and textures. All in all a combination to die for. It goes very well as a side dish to any fish or any meat you may like.
Let’s get this cauliflower ready as I know you can no longer wait for it, if you didn’t jumped to recipe already!
Seriously good chunky roasted cauliflower with capers and raisins dressing
Ingredients
- 1 cauliflower head
- 4-6 tbsp avocado oil
- 1/2 tsp salt pink Himalayan
- 1-2 pinches Freshly ground black pepper
- 1 tbsp honey
- 2 tbsp capers rinse, drain and chopped
- 70 g raisins roughly chopped
- 50 g toasted pine nuts
- 1 tbsp sherry vinegar
- 5 to 6 sprigs fresh parsley finely chopped
- 1 small red onion finely chopped
Instructions
- Pre-heat the oven at 250°C/forward 500°F or to the max temperature your oven allows
- Place or position the oven rack in the middle of your oven.
- Wash the cauliflower, cut it into eight wedges and place into a bowl. Toss it with half of the oil, half the chopped red onion and seasoned with salt and pepper.
- Transfer the cauliflower to a parchment lined baking tray and roast for about 20 minutes over all flipping it halfway through the roasting with a spatula.
- Meanwhile, while the cauliflower bakes, into a jar, combine the leftover oil with the vinegar, the honey, the capers, pinenuts, the chopped raisins and the onion, parsley and a pinch of black pepper. Put the lead on the jar and give it the shake of its life! Shake it, shake it, shimmer, shimmer. Set aside for a few min till ready to use.
- When the cauliflower is finished with the baking, transfer it to the serving plate(s) and spoons the dressing all over it. Serve it pretty much straight away, nice and hot. Cold is as nice though.
Notes
Variations and replacements…
Some tips here would be to use :
– agave or maple syrup instead of honey;
– cider vinegar instead of sherry vinegar;
– cranberries to replace the raisins;
I have also used dried cherries in the past and they are absolutely gorgeous, you might just have to chop them slightly as they are generally bigger than the raisins or the cranberries; – pine nuts can also be replaced with walnuts, cashews or pistachios- all toasted and roughly chopped;
– leave the pine nuts out completely of any nut allergies.
– the avocado oil can, of course, be replaced with olive oil or any other oil you have including coconut oil. Other serving suggestions…
– We have had this with fish as a side dish and some couscous;
– can be served over quinoa and makes an absolutely wonderful vegan yummy meal;
– Use this as a side dish for the Christmas dinner it goes fabulously with turkey or any other meat;
– We have even had this mixed with orzo pasta, it was wonderful!
– If you don’t like capers you could leave them out but I suggest you use any pickled stuff such as beetroots or any dill pickled cucumbers.
It is a fabulous side dish but could make a dish on its own any time in the day or in the year.
Wow this sounds delicious! I love roasted cauliflower this time of year.
Thank you Amanda!
Cauliflower is that veggie than is never missing from my fridge. I never used to like it that much but now has become a staple in my cooking and roasted is definitely my fav. ?
This is so very colorful and looks so delicious! I can’t wait the try this for New Years day, as I have all of the ingredients!
Thank you Beth, it’ll make a really nice side dish to please your guests and it looks really appetising too. A winner all the ways ??
Can’t wait to try this, I love the idea of raisins with the cauliflower. Yum!
Thank you Caroline
It’s really nice, I’m sure you’ll love it.
Awesome, one more idea to prepare cauliflower and the vinaigrette seams soo delicious!
Thank you Claudia,
I’m so glad you like the recipe and the idea, it really is a nice one, the vinaigrette is the star ⭐️indeed!
Our house loves cauliflower and we will definitely be trying this. Love those roasted edges that make it so nutty and delicious!
Hi Amanda,
Happy New Year!! I am so happy you found this recipe inspiring, I hope you will enjoy it pretty soon. We love it and every time I make it it’s a hit with the kids too which really is great.
I love your recipe along with all the variations. I make a Sicilian version that includes lemon, capers, golden raisins and pine nuts but I will now be branching out. Love the idea of a couscous bowl topped off with this
Thank you so much Lisa,
It really is a versatile side dish that goes along so many mains. Definitely would make a great couscous topping.
Thank you so much for your feedback and input ?