Roasted Cauliflower with Sherry Vinegar-Honey Sauce and Almonds
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 4 to 6
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)¼ cup raisins ¼ cup water 3 tablespoons sherry vinegar 2 tablespoons honey 2 tablespoons minced fresh parsley leaves ¼ cup toasted and sliced almonds 1 tablespoon chopped fresh chives
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.
Time
1 hourYield
Serves 4 to 6Ingredients
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)
¼ cup raisins
¼ cup water
3 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons minced fresh parsley leaves
¼ cup toasted and sliced almonds
1 tablespoon chopped fresh chives
Test Kitchen Techniques
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)
¼ cup raisins
¼ cup water
3 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons minced fresh parsley leaves
¼ cup toasted and sliced almonds
1 tablespoon chopped fresh chives
Test Kitchen Techniques
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)
¼ cup raisins
¼ cup water
3 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons minced fresh parsley leaves
¼ cup toasted and sliced almonds
1 tablespoon chopped fresh chives
Test Kitchen Techniques
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.
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