Roasted cauliflower with pine nut, raisin, and caper vinaigrette from The Food Lab: Better Home Cooking Through Science (page 460) by J. Kenji López-Alt

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Notes about this recipe

  • lholtzman on October 31, 2024

    7-2-2020 - good side dish for a colder day. Not my fave, but solid. 10/26/24 - decided to try again. Still not my favorite. I cut the cauliflower smaller this time. It’s a bit bland in my opinion.

  • SpatulaCity on June 09, 2024

    So easy and tasty. Left out the raisins and it was still plenty sweet. My capers were brined and after rinsing I felt like a bit of their personality was lost, so next time I’d add them after draining only. Great as is or served over an herb salad.

  • mrsmadam on January 16, 2024

    I’ve made this twice now and it absolutely the best way to roast cauliflower. The vinaigrette is outstanding.

  • snoozermoose on October 29, 2022

    I've been making this from back when it was posted on Serious Eats. It's surprisingly easy, absolutely delicious, and feels very gourmet.

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