This dish evokes all of my favorite flavors and sensations of autumn - the smokiness of roasted cauliflower, the sweetness of the pears and raisins combined with a tart vinaigrette and crispy fried sage. I love cauliflower and think it is an under-appreciated and underused vegetable. Show me someone who claims not to like cauliflower and I bet this recipe wins them over. —foodpassionista
6 side servings
For the cauliflower
organic cauliflower, cut into florets
ripe organic pears, peeled and thinly sliced on a mandolin
golden raisins, reconstituted in hot water and strained
pistachio nuts, shelled
sage leaves, fried in olive oil
scallions, green parts only, finely sliced
Preheat the oven to 450 degrees. Toss the cauliflower florets with the olive oil, salt and pepper. Place the florets on a parchment lined baking sheet and roast them for about 20 minutes until golden brown. Stir occasionally to prevent the cauliflower from burning.
While the cauliflower is roasting, whisk the mustard, honey and vinegar in a small bowl and slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper to taste and set aside.
Remove the cauliflower from the oven and transfer it to a medium size stainless steel bowl. While still warm, stir in the vinaigrette. Gently stir in the sliced pears, raisins, pistachio, crumbled sage leaves, scallions and parsley. Season with salt and pepper and garnish with the pomegranate seeds. Serve at room temperature.