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Roasted Cauliflower, Raisins and Anchovy Vinaigrette
Nb persons: 8
Yield:
Preparation time:
Total time: 45 minutes
Source:
1 large | cauliflower, cored, trimmed and separated into florets |
½ cup | extra virgin olive oil |
Salt and freshly ground black pepper | |
2 tablespoons | sherry or balsamic vinegar, or to taste |
4 minced anchovy fillets, with a little of their oil, or to taste | |
½ cup | raisins, preferably golden |
½ cup | chopped fresh parsley leaves. |
1. Preheat oven to 400 degrees. 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.
2. 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. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)
2. 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.
Yield: 8 servings.
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