Recipes August 24, 2022  | Servings: 4

Roasted Cauliflower Agrodolce


  • 1 medium-large head of cauliflower
  • Vegetable oil, to coat
  • Salt and pepper, to taste
  • 6 oz golden raisins
  • ¼ cup white wine vinegar
  • ¼ cup water
  • ½ cup almonds
  • Herbs – your choice! Roughly chopped


Preheat oven to 375º F. Cut cauliflower into bite-sized florettes and place in a large mixing bowl. Pour on enough oil to coat, and season with salt and pepper. Toss to coat.

Lay cauliflower on a baking sheet in a single layer. Roast, turning once, until the edges are browned and the cauliflower is tender, about 25 – 30 minutes. Remove from oven and place cauliflower in a large mixing bowl.

While the cauliflower is roasting, place the raisins in a saucepan with the vinegar and water. Bring to a boil over medium heat, then turn down the heat to simmer for about 8 minutes, until the liquid has evaporated and raisins have swelled. Remove from heat, and set aside to cool.

Meanwhile roughly chop almonds and place on a baking sheet. Place sheet in the oven, and take out when lightly toasted and aromatic (just a few minutes will do it).

Combine cauliflower, raisins and almonds, and gently mix together along with any herbs you’d like. Taste and adjust seasoning. Serve warm or at room temperature.

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