Roasted Cauliflower With Currant-Parsley Sauce
Photo by Christopher Baker
Heat oven to 400° F. Toss the cauliflower, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet and roast, turning once, until golden brown and tender, 35 to 40 minutes.
Meanwhile, cook the rice according to the package directions.
Cover the currants with ½ cup boiling water to plump, 3 to 5 minutes. Drain, chop, and combine with the parsley, capers, vinegar, the remaining 3 tablespoons of oil, and ¼ teaspoon pepper.