The Best Roasted Cauliflower with Tarragon, Golden Raisins & Capers
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 1 head cauliflower, broken into small pieces
- 1-2 tbsp Extra virgin olive oil
- 1-2 tsp white wine vinegar
- 1-2 tbsp agave or sweetener of your choice
- A few handfuls arugula
- 2 tbsp capers, drained
- 2 tbsp golden raisins (soak in water for a few minutes if they’re not plump)
- 2 tsp minced tarragon
- Kosher salt
- Freshly ground black pepper
Preparation
-
1) Preheat oven to 500 degrees F.
-
2) Break or chop cauliflower into small pieces.
-
3) Prepare 1 to 2 baking sheets with foil. Place cauliflower on baking sheets so the pieces are not touching. Drizzle with olive oil, white wine vinegar, and agave and toss with pinches of salt and pepper. The amount you use will depend on how much cauliflower you have and if you prefer to cook with more oil or with less.
-
4) Roast in the oven for 15-20 minutes or until deeply golden and caramelized (not burnt, but just before). Remove from oven. While the cauliflower is somewhat hot, toss with the arugula so the arugula wilts just slightly from the heat. Toss in a bowl with capers, raisins, and tarragon and serve.