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"I love how sweet cauliflower gets when it's roasted," says Jill Donenfeld. She adds a tablespoon of white balsamic vinegar to the cauliflower to help it caramelize even more. More Healthy Recipes

Jill Donenfeld
February 2011

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Recipe Summary

active:
15 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Spread the cauliflower on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender. Transfer to a bowl.

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  • In a small skillet, heat the remaining 1/2 tablespoon of oil. Add the raisins and cook over moderate heat, tossing, until hot, 1 minute. Add the raisins to the cauliflower, sprinkle with the cheese and parsley and serve.

Make Ahead

The roasted cauliflower and raisins can be refrigerated for up to 3 days. Reheat and sprinkle with the cheese and parsley before serving.

Notes

One serving 157 cal, 10.5 gm fat, 2.2 gm sat fat, 12 gm carb, 3 gm fiber.

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