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Roasted Cauliflower with Capers, Pine Nuts and Sun-Dried Cranberries

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Roasted Cauliflower with Capers, Pine Nuts and Sun-Dried Cranberries

Yields: 4 servings

1 head (1-1/2 lb.)    Cauliflower, trimmed, cut in small florets (about 12-16oz cleaned)
5 Tbsp        Olive oil
To taste        Kosher salt and freshly ground black pepper
1 Tbsp        Sherry vinegar
1 Tbsp        Honey
2 Tbsp        Capers, rinsed, drained and roughly chopped
¼ cup            Toasted pine nuts
¼ cup            Sundried cranberries
2 Tbsp        Flat leaf Italian parsley, chopped (reserve a few leaves for garnish)
¼ cup            Feta Cheese, crumbled


1.    Pre-heat oven to 475 degrees; place a roasting pan in the oven to heat. In a large mixing bowl, toss the cauliflower with 2 Tbsp of the olive oil and season with salt and pepper. Transfer the cauliflower to the hot roasting pan and cook for about 20 minutes, stirring halfway through the cooking process, until cauliflower is tender and nicely browned. 

2.    Meanwhile, whisk the remaining olive oil together with the vinegar, honey, capers, pine nuts, cranberries and parsley. Season to taste with salt and pepper (be mindful of the salt as the feta will provide a significant amount). 

3.    Transfer the cauliflower to a serving platter and spoon the dressing on top. 

4.    Sprinkle with the feta cheese and a few of the reserved parsley leaves.