Roasted Cauliflower with
Vinegar Plumped Raisins
“Wow! How did they get the raisins to taste like that?!”, says the mouth who first tastes the surprising, but subtle, pop of flavor from plumped raisins. Once you start making plumped raisins you’ll wonder why you never made them before. It's a super fast and unique way to add variety to roasted vegetables (or green salads, baked goods, porridges or couscous for that matter). Simply use quality vinegar, hot water or juice depending on what you add them to. Since we’re Mormons we don’t use alcohol, but that’s also a popular raisin plumping choice for those who do.
1 large head of cauliflower, cut into florets
1/3 to ¼ C olive oil (just estimate—it’s more fun)
Salt and pepper to taste
¾ C golden raisins
Vinegar, your favorite kind
- Preheat the oven to 425ºF. Put the cauliflower florets in a single layer in a low-sided roasting pan. Drizzle the florets with olive oil and toss them about with clean hands to coat veggies well with the oil. Add several generous grinds of sea salt and pepper to taste.
- Place in oven and roast the veggies for about 25 minutes or more, stirring once during roasting.
- Meanwhile, plump the raisins with vinegar. Simply add the raisins to a small pan, and cover with vinegar and a splash of water. Cover the pan and bring to a boil. Reduce to a simmer and simmer for a few minutes. Remove from heat. Halfway through the roasting process, sprinkle these plumped raisins over the cauliflower and return the roasting pan to the oven.
- Once the cauliflower florets are tender and burnished with your favorite shade of brown or near-black, remove from oven and serve hot. Your nose will know it's getting close because you will start getting excited to taste what you smell from the oven.