Monday, November 12, 2012

Roasted cauliflower with capers vinaigrette


This is a simple little salad, or side dish, that goes with a lot of other foods. I loved it beside beef and roasted potatoes, but there's many ways this could work. Maybe as part of a buffet?

Roasted cauliflower with capers vinaigrette

2 tbsp capers
1 garlic clove
2-3 tbsp red wine vinegar
2-3 tbsp olive oil
1 head cauliflower
Small handful of yellow raisins

Cut the cauliflower into florets, and toss with a little bit of olive oil. Roast at 200°C for about 20 minutes, until softened.

Finely chop the capers and garlic, and whisk with the red wine vinegar and olive oil. Toss with the cauliflower and the raisins. It'll be quite salty, from the capers, so you might not need to add much more salt. But by all means, season to taste.


MacMummy said...

Sounds delicious. I might even persuade my cauliflower-hating other half to eat this! Thanks, Anne.

LeAndra said...

I would never have thought to add capers and golden raisins to a cauliflower dish. Lately, I have been looking for new ways to eat vegetables. This seems like the perfect recipe to try!