Roasted cauliflower with pine nut, raisin, and caper vinaigrette from Serious Eats

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Notes about this recipe

  • hirsheys on November 28, 2018

    Originally made this for Thanksgiving a few years ago, then again for dinner a few nights ago. It is a big wow with not a ton of work - super delicious. I turn down the heat a tiny bit (475 instead of 500) and watch carefully so cauliflower doesn't burn, then mix dressing right in the serving bowl. (Used currants rather than raisins, since that's what we had - came out great!)

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