ROASTED CAULIFLOWER, RAISINS AND ANCHOVY VINAIGRETTE
Reserve the remaining (rather strong) vinaigrette for tossing with the cauliflower at the last minute, along with the raisins, whose sweetness counters the anchovies beautifully.
Provided by Kris9722
Categories Cauliflower
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
- Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes.
- At last minute, put cauliflower in salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.
Nutrition Facts : Calories 238, Fat 18.5, SaturatedFat 2.6, Cholesterol 2.3, Sodium 144.4, Carbohydrate 17.4, Fiber 4.2, Sugar 10.6, Protein 4.1
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