Roasted Cauliflower, Raisins and Anchovy Vinaigrette

Ingredients

Yield 8 servings

•     1 large cauliflower, cored, trimmed and separated into florets

•     1/2 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 (I used 2 anchovies)

•     1/2 cup raisins, preferably golden

•     1/2 cup chopped fresh parsley leaves

Directions

1. Preheat oven to 400 degrees.

2.  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.

3. Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning.

4. 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.)

5. At last minute, put cauliflower in salad bowl and add raisins, parsley and remaining vinaigrette and toss.

6. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.