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Roasted Cauliflower

Adapted from our dinner at Rolf and Daughters on Father's Day, 6/16/13


White cauliflower florets
Purple cauliflower florets
1bunch green or spring onions -- tops and bottoms, chopped but not minced
1/2c. Almonds
1/2c. Raisins
2Tbl. White balsalmic vinegar
Olive Oil


1.Preheat oven to 425.
2.Gently toss vegetables together in a bowl.
3.Drizzle with balsalmic vinegar and olive oil.
4.Sprinkle with salt and pepper.
5.Toss to coat vegetables
1.Line a cookie sheet or half sheet pan with parchment paper or aluminum foil.
2.Spread vegetable mixture in one layer on pan.
3.Roast at 425 for approximately 20 minutes. Check at 15 minutes to test tenderness and crispiness.