Sicilian-style roasted cauliflower from Italian American: Red Sauce Classics and New Essentials (page 246) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Katie on May 12, 2026

    Love it. Makes too much dressing though.

  • Leo on May 03, 2026

    Really enjoyed the vinaigrette with the spicing of the cauliflower. I had cooked the cauliflower without the dressing previously. Will definitely repeat. Our guests enjoyed this as well.

  • KarinaFrancis on August 23, 2022

    This was ok but the spices and dressing felt out of balance. Unlikely to repeat

  • EmilyR on October 27, 2021

    The fennel seeds are reminiscent of sausage, so this has a warm quality. The raisin vinaigrette adds a gentle sweetness to balance things out.

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