With raisins and Capers.
I really think the pine nuts deserve a shout-out here too.
I’m always looking for more ways with cauliflower that don’t involve a block of Velveeta. This is my new favorite, for sure.
Back to the pine nuts: best part is you don’t have to toast them ahead of time.
Roast the cauliflower at 400 for 25 minutes. Then anoint with this lovely concoction.
Add olive oil and red wine vinegar and roast away for another 15 minutes, turning a few times. Salt and pepper is implied.
There’s plenty of raisins and pine nuts to go in every bite. So far I think Mireille Guiliano is a genius. I just wish her name was easier to spell.
Eat Well and Savor.