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Recipe Detail Page
Roasted Cauliflower & Oven-Dried Grapes
Autumn 2021
Preheating your baking sheet cooks the cauliflower faster, letting it retain more of its raw crunch, an essential element when serving at room temperature (we don’t want to feel like we’re eating last night’s leftovers). The semi-dried grapes are a revelation. The technique may seem like a hassle, but it requires very little labour and the result is well worth the effort, as they keep more of their grapey flavour than the store-bought variety (a.k.a. raisins). That said, if you’re tight on time, you can easily swap them out for 1/2 cup (250 mL) golden raisins.
Serves 4 to 6
1 large head cauliflower
1/2 cup (125 mL) olive oil, divided
1/2 tsp (2 mL) kosher salt
1/2 small shallot, finely chopped, about
2 tbsp (30 mL)
1/4 cup (60 mL) red wine vinegar
2 small garlic cloves
2 anchovy fillets
2 tbsp (30 mL) capers, chopped
1 tsp (5 mL) honey
1 tsp (5 mL) Dijon mustard
1/4cup (60 mL) finely chopped parsley
1 cup (250 mL) Oven-Dried Grapes (recipe follows)
1/2 cup (125 mL) chopped toasted pistachios
1. Position the rack at the bottom of the oven. Put a large baking sheet in to preheat. Set oven to 475°F (246°C).
2. Coarsely grate 1 cup (250 mL) of cauliflower. Set aside. Cut remaining cauliflower into bite-sized pieces. Transfer to a large bowl and toss with 1/4 cup (60 mL) oil and the salt. Carefully arrange cauliflower in a single layer on preheated baking sheet. Roast in the oven until bottoms are deep golden brown, about 20 minutes. Flip cauliflower and continue to cook until bottom is browned, about 5 minutes more.
3. Meanwhile, combine shallot and vinegar in the same large bowl you used to toss the cauliflower. Set aside. Finely chop garlic and anchovies, then, using the side of your knife, mash into a paste. Add paste to the bowl with shallots. Stir in capers, honey and Dijon.
4. Add roasted cauliflower to bowl with dressing and let cool to room temperature. Stir in grated cauliflower, parsley and Oven-Dried Grapes. Transfer to a serving platter, then drizzle with remaining 1/4 cup (60 mL) oil. Sprinkle with pistachios.
Serves 4 to 6
OVEN-DRIED GRAPES
Arrange rack in centre of oven. Preheat to 400°F (204°C). Separate grapes from stem of 1 large bunch seedless grapes. Toss with 2‑tbsp (30 mL) lemon juice on a baking sheet lined with parchment paper or a silicone mat. Transfer to oven, then immediately lower temperature to 225°F (107°C). Cook, stirring occasionally, until shrivelled and semi-dried, about 4‑hours. (Exact timing will depend on the size of your grapes and your oven’s performance.)
