Photo by Foodieinberlin
Foodieinberlin's Notes:
Expand1 cauliflower Ask a question about this ingredient
1 bunch parlsey Ask a question about this ingredient
0.5 teaspoons cumin Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
2 tablespoons Sherry vinegar Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
2 tablespoons raisins Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
Rinse the cauliflower and cut into bite size pieces. (Reserving 1 large floret to make "crumbs"). Leave the florets in a colander to dry throughly or dry on a kitchen towel.
Ask a question about this stepUsing your fingers, toss the cauliflower florets with olive oil and salt ensuring that every floret has a coating of salty olive oil. Upend the cauliflower florets into a large roasting pan, making sure not to crowd the cauliflower. Roast for 30 to 45 minutes at 400 F until the cauliflower is soft and brown in parts.
Ask a question about this stepSteep the raisins in boiling water until they swell to double their original size.
Ask a question about this stepFinely chop the garlic and the parsley. Whisk the olive oil into the vinegar and add about 1/2 teaspoon of salt. Mix in the chopped parsley and the garlic.
Ask a question about this stepTake the reserved floret and finely slice to get cauliflower "crumbs". When you reach the stalk, turn the floret over continue until there is only stalk left.
Ask a question about this stepTo assemble; arrange the roasted cauliflower on a flat plate, scatter over the raisins and the "crumbs" drizzle the parsley sauce on top.
Ask a question about this stepThis is so interesting . . . kind of a "sweet and sour" dressing. I like the texture you add, too. I'm going to try this one, for sure!! Thank you for posting it!! ;o)
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Where does the cumin come in? :) I made the recipe without the cumin and it's great, but just curious about whether I'd add it to the salt and oil pre-roasting massage, or add it to the garlic and parsley dressing? Thanks!