Roasted Cauliflower, Raisins and Anchovy Vinaigrette

Roasted Cauliflower, Raisins and Anchovy Vinaigrette


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


  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.

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