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Whole Roasted Cauliflower with Raisins and Balsamic Glaze

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Makes 4 servings 1x

Time 1 1/2 hours, mostly unattended

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Ingredients

  • 1 large head cauliflower, trimmed
  • 1/2 cup olive oil
  • Salt and pepper
  • 1/2 cup balsamic vinegar
  • 1/2 cup raisins
  • 1/2 cup chopped fresh parsley

Instructions

  1. Heat the oven to 400°F. Put the cauliflower in a roasting pan, drizzle with 3 tablespoons of the oil, sprinkle with salt and pepper, and cover with foil. Roast until the cauliflower just starts to soften, about 30 minutes. Remove the foil and continue roasting until the cauliflower is golden brown and a thin- bladed knife inserted meets no resistance, another hour or so.
  2. Meanwhile, put the vinegar and raisins in a small saucepan over medium heat and bring to a boil. Lower the heat so the liquid barely bubbles and cook, stirring occasionally, until the raisins are plump and the vinegar is syrupy, 10 to 15 minutes.
  3. When you’re ready to serve, put the cauliflower on a large serving platter, drizzle over the balsamic and raisins and sprinkle with the parsley. Serve hot, warm, or at room temperature.

Recipe variations

Roasted Cauliflower Steaks with Balsamic Glaze
You can also prepare this cutting the cauliflower into thick “steaks,” which will increase the surface area available for developing delicious browning: Cut the cauliflower from top to bottom into 334- to 1-inch-thick slices. Brush the cut sides with oil and season with salt and pepper. Put on a baking sheet and roast, uncovered, until golden brown and tender, about 30 minutes, turning the steaks once. Finish as directed.