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Roasted Cauliflower with Pine Nut Caper Vinaigrette

Updated: Apr 9

One of the big lessons I've learned this year is replacing oil with water when sautéing and roasting. It doesn't compromise flavor at all and the results have been fantastic. When roasting, keep the vegetable moist, but also allow it to bake off and add more liquid if needed.


  • 1 head cauliflower, cut into 8 wedges

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons olive oil

  • 1 tablespoon sherry vinegar

  • 1 tablespoon honey

  • 2 tablespoons capers, rinsed, and roughly chopped

  • 1/4 cup toasted pine nuts

  • 1/4 cup raisins, currants or similar

  • 2 tablespoons finely chopped fresh parsley leaves


  • Adjust oven rack to middle position and preheat oven to 500°F. On a parchment lined rimmed baking sheet, toss cauliflower with enough water to moisten cauliflower, plus an extra splash of water. Season to taste with salt and pepper. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower halfway through roasting, and adding more water as necessary until cauliflower is roasted golden and softened.

  • While cauliflower roasts, combine olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.

  • Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.

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