Italian Roasted Cauliflower with Raisin, Caper and Pine Nut Dressing by Chef Laura Brennan - Foodies

Name: Italian Roasted Cauliflower with Raisin, Caper and Pine Nut Dressing by Chef Laura Brennan - Foodies
Ingredients: 1 head cauliflower, approximately 2 u00bd to 3 pounds; 1-cup (8 fluid ounces) good quality olive oil, extra virgin preferably, divided; 3 ounces peeled shallots, thinly sliced; 3-4 tablespoons Italian red wine vinegar; 2 teaspoons mild-flavored honey; 1 tablespoon capers, rinsed, dried, and coarsely chopped; 2 tablespoons pine nuts, lightly toasted; 3 tablespoons golden raisins, soaked in warm water for 15 minutes, to u201cplumpu201d; u00bd cup flat parsley leaves, washed, dried and roughly chopped (start with a 1 inch bundle of parsley on; the stem; Kosher salt and freshly ground pepper to taste

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My Italian grandmother was born on the little island of Ischia off the coast of Naples. She brought with her to America a love for summer and for cooking vegetables. Although this dish was not among...

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Ingredients

1 head cauliflower, approximately 2 u00bd to 3 pounds
1-cup (8 fluid ounces) good quality olive oil, extra virgin preferably, divided
3 ounces peeled shallots, thinly sliced
3-4 tablespoons Italian red wine vinegar
2 teaspoons mild-flavored honey
1 tablespoon capers, rinsed, dried, and coarsely chopped
2 tablespoons pine nuts, lightly toasted
3 tablespoons golden raisins, soaked in warm water for 15 minutes, to u201cplumpu201d
u00bd cup flat parsley leaves, washed, dried and roughly chopped (start with a 1 inch bundle of parsley on
the stem
Kosher salt and freshly ground pepper to taste