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Chunky Roasted Cauliflower
Chunky Roasted Cauliflower
"This chunky roasted cauliflower contains a vinaigrette made from super healthy ingredients like honey, capers, cider vinegar and raisins. A perfect combination to make this cauliflower side dish a delicious one. It’s very easy to make, it requires no cooking skills whatsoever and it gets on the table super fast. As you will find out this dish has to be baked at the very high temperature. This helps the cauliflower get its colour, retain the flavour. It enhances textures making it crusty and crispy on the outside and meaty on the inside. I will not say much more than it really is a beautiful side dish. Let’s get this cauliflower ready as I know you can no longer wait for it, if you didn’t jumped to recipe already!"
Serves4 People
Preparation Time15 min
Cooking Time20 min
Ingredients
- 1 cauliflower head
- 4-6 tbsp avocado oil
- 1/2 tsp salt pink Himalayan
- 1-2 pinches Freshly ground black pepper
- 1 tbsp honey
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Pre-heat the oven at 250°C/forward 500°F or to the max temperature your oven allows
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Place or position the oven rack in the middle of your oven.
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Wash the cauliflower, cut it into eight wedges and place into a bowl. Toss it with half of the oil, half the chopped red onion and seasoned with salt and pepper.
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Transfer the cauliflower to a parchment lined baking tray and roast for about 20 minutes over all flipping it halfway through the roasting with a spatula.
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Meanwhile, while the cauliflower bakes, into a jar, combine the leftover oil with the vinegar, the honey, the capers, pinenuts, the chopped raisins and the onion, parsley and a pinch of black pepper. Put the lead on the jar and give it the shake of its life! Shake it, shake it, shimmer, shimmer. Set aside for a few min till ready to use.
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When the cauliflower is finished with the baking, transfer it to the serving plate(s) and spoons the dressing all over it. Serve it pretty much straight away, nice and hot. Cold is as nice though.
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