Name: Roasted Cauliflower with Sherry Vinegar-Honey Sauce and Almonds
Total time: 1 h
Ingredients: 1 medium head cauliflower (about 2 pounds); 5 tablespoons extra-virgin olive oil; Kosher salt and ground black pepper; 2 large cloves garlic, minced or pressed through a garlic press (about 1 tablespoon); 1/4 cup raisins; 1/4 cup water; 3 tablespoons sherry vinegar; 2 tablespoons honey; 2 tablespoons minced fresh parsley leaves; 1/4 cup toasted and sliced almonds; 1 tablespoon chopped fresh chives

Why This Recipe Works

We wanted to add flavor to cauliflower without drowning it in a heavy blanket of cheese sauce, so we developed a roasted cauliflower recipe that gave us cauliflower with a golden exterior and a creamy interior. We discovered that steaming (in a covered sheet pan) followed by roasting produced nicely caramelized cauliflower with a creamy texture.

Instructions

Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see illustration). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with 2 tablespoons oil, salt, and pepper.

Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.

While cauliflower roasts, heat remaining 1 tablespoon oil in small skillet over medium-high heat until shimmering. Add garlic and raisins; cook, stirring constantly, until garlic is fragrant, about 1 minute. Reduce heat to medium and add water, vinegar, and honey. Simmer until lightly syrupy, 4 to 6 minutes. Stir in parsley, almonds, and salt and pepper to taste. Drizzle sauce over roasted cauliflower and garnish with chives.