Oven-Roasted Cauliflower with Raisin Vinaigrette
A slightly chunky raisin sauce dresses up roasted cauliflower florets to make this simple side dish special enough for a dinner party.
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A slightly chunky raisin sauce dresses up roasted cauliflower florets to make this simple side dish special enough for a dinner party.
Ingredients
Roasted cauliflower
- 1 small head cauliflower, cut into florets (1 1/2 lb.)
- 2 Tbs. olive oil
- 2 cloves garlic, minced (2 tsp.)
Vinaigrette
- 1/2 cup raisins
- 3 Tbs. olive oil
- 2 Tbs. balsamic vinegar
Preparation
1. To make Roasted Cauliflower: Preheat oven to 425°F. Toss together cauliflower, oil, and garlic on large baking sheet. Season with salt and pepper, if desired. Spread cauliflower in single layer on baking sheet, and roast 20 to 25 minutes, or until florets are browned on edges, turning occasionally.
2. To make Vinaigrette: Place raisins in heat-proof bowl or measuring cup, and cover with 1 cup boiling water. Let stand 15 minutes, or until softened and plump. Drain, and reserve 1/4 cup soaking liquid. Blend raisins, reserved soaking liquid, oil, and vinegar in blender until smooth. Season with salt and pepper, if desired. Serve Roasted Cauliflower drizzled with Vinaigrette.
Nutrition Information
- Calories 263
- Carbohydrate Content 27 g
- Cholesterol Content 0 mg
- Fat Content 18 g
- Fiber Content 4 g
- Protein Content 4 g
- Saturated Fat Content 3 g
- Sodium Content 56 mg
- Sugar Content 17 g