Roasted Cauliflower, Raisins and Anchovy Vinaigrette

1. 1

   Preheat oven to 400F

2. 2

   Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss.

3. 3

   Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.

4. 4

   Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning.

5. 5

   Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss.

6. 6

   Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes.

7. 7

   At last minute, put cauliflower in salad bowl and add raisins, parsley and remaining vinaigrette and toss.

8. 8

   Taste and sprinkle with salt, if needed, and lots of pepper, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.