Agrodolce Cauliflower
This simple recipe for cauliflower agrodolce turns a basic head of cauliflower into a vibrant Sicilian-inspired dish that will have you practically licking the plate! Tender cauliflower florets get roasted until deeply golden, then tossed with sweet and sour pickled raisins, garlic, and shallots, and finished with buttery pine nuts for crunch. It's easy to make ahead, works well as a side or antipasto, and goes beautifully with meats, seafood, and everything in between!
Servings: 4
Calories: 268kcal
Ingredients
- 1 large head cauliflower cut into large florets
- ¼ cup extra virgin olive oil plus 1 tablespoon, divided
- kosher salt
- freshly cracked black pepper
- 1 small shallot thinly sliced
- 1 small garlic clove thinly sliced
- ¼ teaspoon red pepper flakes or to taste
- ⅓ cup golden raisins
- ⅓ cup red wine vinegar or white wine vinegar
- 1 tablespoon honey
- 2 tablespoons pine nuts toasted
- 2 tablespoons Italian parsley leaves fresh
Instructions
- Preheat the oven to 425°F.
- Spread the cauliflower florets out on the baking sheet. Drizzle with ¼ cup of olive oil, season well with salt and pepper, then toss to coat. Arrange in a single layer with space between the pieces.1 large head cauliflower, ¼ cup extra virgin olive oil, kosher salt, freshly cracked black pepper
- Roast until deeply golden brown and tender, about 30 minutes, turning once halfway through.
- While the cauliflower roasts, add the remaining tablespoon of olive oil to a small saucepan over medium heat. Add the shallot and garlic with a generous pinch of salt and saute until softened, but not browned, about 3 minutes. Add the chili flakes and saute for about 30 seconds more.1 small shallot, 1 small garlic clove, ¼ teaspoon red pepper flakes
- Add the golden raisins, vinegar and honey and stir until the honey dissolves. Simmer for about 3-4 minutes, then turn off the heat and let sit until the cauliflower is finished cooking. Taste and add more salt if needed.⅓ cup golden raisins, ⅓ cup red wine vinegar, 1 tablespoon honey
- Spoon the raisin mixture over the roasted cauliflower while still hot and toss to combine.
- Transfer to a serving platter and top with toasted pine nuts and parsley. Serve warm or at room temperature.2 tablespoons pine nuts, 2 tablespoons Italian parsley leaves
Notes
- The outer leaves and stalks of the cauliflower are also delicious when roasted, no need to throw them out! Cut them into bite-sized pieces and add to the baking sheet along with the florets.
- Make sure you toast the pine nuts first, either in a dry skillet over medium-low heat or in the oven. Keep a close eye on them or set a timer so they don't burn.
- Don’t skimp on the oil when roasting the cauliflower. If your head of cauliflower is very large, you may need more. It won’t brown well without enough oil.
- Adjust the agrodolce with more honey, vinegar, salt or chili flakes to suit your taste.
- If the agrodolce is too strong for your taste, consider adding a tablespoon or two of water to mellow out the flavor.
Nutrition
Calories: 268kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 71mg | Potassium: 796mg | Fiber: 5g | Sugar: 16g | Vitamin A: 207IU | Vitamin C: 105mg | Calcium: 62mg | Iron: 2mg
