Author Notes
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
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Ingredients
- For the cauliflower
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1 bunch
organic cauliflower, cut into florets
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XVOO
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2
ripe organic pears, peeled and thinly sliced on a mandolin
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1/4 cup
golden raisins, reconstituted in hot water and strained
-
1/4 cup
pistachio nuts, shelled
-
8
sage leaves, fried in olive oil
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1/2 bunch
scallions, green parts only, finely sliced
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1 tablespoon
chopped parsley
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salt and pepper, to taste
-
seeds from 1/2 pomegranate for garnish (optional)
- For the vinaigrette
-
1 tablespoon
Dijon mustard
-
1 teaspoon
acacia or wildflower honey
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2 tablespoons
aged sherry wine vinegar
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1/2 cup
light olive oil
-
salt and pepper, to taste
Directions
-
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.
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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.
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