Roasted Cauliflower with Raisins and Vinaigrette

Page 282

| Course Type: Sides

(2 reviews)

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Tags: vegetarian raisins roast cauliflower keeper

Recipe Review

I probably messed it up a little – I forgot to set a timer while roasting, and then remembered all of a sudden when things with the main dish were a little hectic, and just turned off the oven without testing the cauliflower. Principally, though, I very much liked the idea of this dish, although I would need to test it again. I would prefer softer raisins, so remember to soak them in hot water for a while before adding them. Adding (roasted) almond flakes might work well, too.

Edited 10 March 2012:
It's really good! It tasted partly roasted, partly steamed - maybe because it shared the oven with the Chicken with Caribbean Stuffing. I soaked the raisins in very little hot water so that they softer but not completely soft - actually, I think first soaked and then roasted for the last five minutes would be best, a little like in the Baked Vegetables with an Aubergine Sauce. And I used red wine vinegar this time because we were out of balsamic vinegar, but next time, balsamic will definitely be my vinegar of choice.

(2) useful  

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