Roasted Cauliflower, Raisins and Anchovy Vinaigrette

Ingredients

• 1 large cauliflower, cored, trimmed and separated into florets
• ½ 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
• ½ cup raisins, preferably golden
• ½ cup chopped fresh parsley leaves

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    179 calories; 14 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 1 milligram cholesterol; 108 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 400 degrees. 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.
2. Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. 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.)
3. At last minute, put cauliflower in salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.

45 minutes