Sicilian-Style Roasted Cauliflower

Instructions

Make the spice mix

Preheat the oven to 450°F (230°C). Line one or two rimmed baking sheets with parchment paper. You want enough space for the cauliflower to fit in a single layer.

In a large bowl, combine the salt, turmeric, paprika, fennel, oregano, cinnamon, granulated garlic, and pepper.

Make the caper-raisin vinaigrette

In a small saucepan over medium heat, combine the vinegar, honey, salt, raisins, and water. Bring to a boil, then reduce the heat to maintain a simmer and cook until the raisins soften and plump, about 1 minute.

Dump the mixture into a blender. Add the lemon juice and olive oil and blend on high until combined and smooth, about 30 seconds. Add the chopped capers and stir to combine. Leftovers keep for up to 1 week.

Make the cauliflower

Add the olive oil to the spice mix and whisk to combine. Add the cauliflower and toss thoroughly to coat the florets evenly.

Arrange the cauliflower in a single layer on the lined baking sheet(s) and roast until golden brown and fragrant and the thickest part of the floret can be easily pierced with the tip of a paring knife, 15 to 20 minutes.

Remove from the oven and move to a serving platter. Gently toss the cauliflower with 1/3 cup vinaigrette. Taste and add more vinaigrette, if desired.

Serve immediately. Leftovers keep, tightly covered in the refrigerator, for up to 3 days.

Sides