Roasted Cauliflower with Sherry Vinegar-Honey Sauce and Almonds
1 2-pound head cauliflower
5 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
2 large garlic cloves -- minced or pressed through a garlic press (about 1 tablespoon)
1/4 cup raisins
1/4 cup water
3 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons minced parsley
1/4 cup sliced almonds -- toasted
1 tablespoon chopped fresh chives
1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see illustration). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with 2 tablespoons oil, salt, and pepper.
2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.
3. While cauliflower roasts, heat remaining 1 tablespoon oil in small skillet over medium-high heat until shimmering. Add garlic and raisins; cook, stirring constantly, until garlic is fragrant, about 1 minute. Reduce heat to medium and add water, vinegar, and honey. Simmer until lightly syrupy, 4 to 6 minutes. Stir in parsley, almonds, and salt and pepper to taste. Drizzle sauce over roasted cauliflower and garnish with chives.
1 2-pound head cauliflower
5 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
2 large garlic cloves -- minced or pressed through a garlic press (about 1 tablespoon)
1/4 cup raisins
1/4 cup water
3 tablespoons sherry vinegar
2 tablespoons honey
2 tablespoons minced parsley
1/4 cup sliced almonds -- toasted
1 tablespoon chopped fresh chives
1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact (see illustration). Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with 2 tablespoons oil, salt, and pepper.
2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.
3. While cauliflower roasts, heat remaining 1 tablespoon oil in small skillet over medium-high heat until shimmering. Add garlic and raisins; cook, stirring constantly, until garlic is fragrant, about 1 minute. Reduce heat to medium and add water, vinegar, and honey. Simmer until lightly syrupy, 4 to 6 minutes. Stir in parsley, almonds, and salt and pepper to taste. Drizzle sauce over roasted cauliflower and garnish with chives.