Roasted cauliflower with pickled raisin and shallot relish over lemon-scented yogurt. Serve this recipe with your favorite protein, or toss it with hearty whole grains for a delicious vegetarian main. This recipe was inspired by my farmers market haul last weekend, where I stumbled upon one of the biggest, most beautiful heads of orange cauliflower I’d ever seen. It was destined to be roasted (which always brings out the sweeter side of this humble brassica) and fulfill the role of lunch, dinner, and a late night snack (which I enjoyed straight out of the Tupperware container standing at my fridge at 11pm).
The alternative was going to bed dreaming about this plate of veggies. (You know a recipe is good when it becomes rooted in sense memory.)The apex of this meal is the pickled raisin and shallot relish, which is really more of an Agrodolce—a chunky sweet-and-sour condiment made of vinegar, some type of sweetener, and sometimes fruit, aromatics, and nuts. The concept is really just to create a balance of sweetness and bright acidity, so it leaves plenty of room for customizing.
This punched-up version includes pickled raisins, sautéed shallots, sliced almonds, lots of lemon zest, and white wine vinegar (which you could sub with sherry or red wine vinegar). And if you wind up with leftovers, it’s delicious spooned over baked fish, pork chops, or just about roasted veg situation.This beautiful roasted salad is built over a cushion of lemon-scented yogurt to ensure a balanced bite from top to bottom. If you’re making it vegan, simply swap the Greek yogurt for coconut yogurt or a swipe of cream cheese-style spread, such as Kite Hill.
This would make an excellent and filling vegetarian main course (add a serving of your favorite whole grain, if you like). It would also be great alongside a firm-fleshed white fish, grilled tofu, or broiled salmon.It’s all about turning humble vegetables into romanticized masterpieces. Ones that deserve some time in the center of the table.
- 1 head of cauliflower, chopped into small florets
- 2 Tbsp. extra virgin olive oil, divided
- ¾ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ¼ cup raisins
- ¼ cup white wine vinegar
- ¼ cup sliced almonds
- 2 shallots, finely chopped
- 1 Tbsp. thinly sliced garlic
- 2 tsp. lemon zest, plus 1 Tbsp. lemon juice, divided
- 1 cup plain whole-milk Greek yogurt
- 2 Tbsp. chopped fresh parsley
- Preheat oven to 425°F. Toss cauliflower with 1 Tbsp. of the oil, ½ tsp. salt, and black pepper. (if your cauliflower is large, you may need extra oil to coat all florets.) Spread evenly on two baking sheets lined with foil, avoiding overlap. Bake for 30 to 35 minutes, tossing once halfway through, until tender and slightly charred.
- Place raisins and vinegar in a small bowl. Let stand 10 minutes.
- Place almonds in a medium skillet over medium heat; toast 4 to 5 minutes, stirring often, until fragrant. Set aside. Add remaining 1 Tbsp. oil, shallots, and garlic to pan. Cook 4 to 5 minutes, stirring often, until softened. Add raisin and vinegar mixture; cook 5 to 6 minutes, stirring occasionally, until most vinegar has reduced. Stir in almonds, remaining ¼ tsp. kosher salt, and 1 tsp. of the lemon zest.
- Stir together yogurt, remaining 1 tsp. lemon zest, and 1 Tbsp. lemon juice. Spread yogurt on a plate or serving platter. Scatter cauliflower over yogurt. Sprinkle relish overtop; garnish with fresh parsley.