Roasted Cauliflower, Raisins And Anchovy Vinaigrette

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 large cauliflower, cored, trimmed and separated into florets
• 1/2 cup extra virgin olive oil
• salt & freshly ground black pepper
• 2 tablespoons sherry wine vinegar
• 4 anchovy fillets, minced
• 1/2 cup golden raisin
• 1/2 cup fresh parsley, chopped

Recipe

• 1 preheat oven to 400°f
• 2 put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
• 3 meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes.
• 4 at last minute, put cauliflower in salad bowl and add raisins, parsley and remaining vinaigrette and toss. taste and sprinkle with salt, if needed, and lots of pepper, then serve.