inspired by ottolenghi, this recipe has been on heavy rotation in our household for the last couple of years. it’s the perfect one to whip out when our bodies are craving something healthy yet hearty, especially after a week of take out or decadent eating. roasted cauliflower is delicious on its own so there’s a lot of leeway in terms of substitutes here.
*if you want to get fancy, you can substitute the dried fruit with brown butter grapes. cook a handful of grapes in butter in a pan on medium-high heat for 2-3 minutes, until grapes are slightly softened.
Serves 2-4, as a meal or light side or snack
1 large or 2 small cauliflowers (~2 lbs.), chopped into florets
neutral oil, like avocado or canola
1/2 tbsp. dijon or grainy mustard
1 tbsp. maple syrup or honey
1/8 cup sherry, red, or white wine vinegar
1/4 cup olive oil
1/4 cup choice of: dried cranberries, raisins, blackcurrants, cherries, or fresh or brown butter grapes* (halved)
1/4 cup pistachios or almond slivers
1/4 cup aged hard cheese like cheddar, crumbled
1/2 cup parsley or cilantro, chopped
lemon or orange zest
Preheat oven to 400F. If you have a convection setting, definitely use it for optimal browning. Line a baking sheet with parchment paper.
In a large mixing bowl, toss cauliflower with 2-3 tablespoons of neutral tasting oil and follow Samin Nosrat’s school of salting veggies. If you don’t know what I’m talking about, salt the cauliflower more than you think as the cauliflower flavour will really come through when properly seasoned. Spread cauliflower out onto the lined baking sheet and roast for 20-25 minutes, until golden brown.
While the cauliflower is roasting, make your dressing. Whisk together ingredients from mustard to olive oil. Salt and pepper to taste. Add dried fruit to the dressing and let soak until your cauliflower is done.
Transfer cauliflower to a large bowl and add toppings from dried fruit to cheese. Garnish with herbs and lemon or orange zest.