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Roasted Cauliflower with Caper Vinaigrette

Prep Time:15 Minutes
Cook Time:20 Minutes

Nutritional Information

Caramelized roasted cauliflower with a pine nut, raisin, and caper vinaigrette. Roasted cauliflower is a great accompaniment to any Thanksgiving meal.


  • 5 head cauliflower, trimmed and cut into 8 wedges
  • 1 7/8 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 5.0 tablespoons sherry vinegar
  • 5.0 tablespoons honey
  • 5/8 cups capers, rinsed, drained, and roughly chopped
  • 1 1/4 cups toasted pinenuts
  • 1 1/4 cups raisins
  • 5/8 cups finely chopped fresh parsley leaves


  • 1. Pre heat Egg to 425°F with plate setter for indirect heat. Toss cauliflower with 3 tablespoons olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula half way through roasting.
  • 2. While cauliflower roasts, combine remaining 3 tablespoons olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley, and season to taste with salt and pepper.
  • 3. Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828