Roasted Cauliflower With Currant-Parsley Sauce

roasted-cauliflower-currant-parsley-sauce
Photo by Christopher Baker
Roasted Cauliflower With Currant-Parsley Sauce 3.1 15 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 397 calories
    • Fat 17 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 442 mg
    • Protein 7 g
    • Carbohydrate 55 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 63 mg

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.

Ingredients

  1. Check 2 small heads cauliflower (about 3 pounds total), each cut into large wedges
  2. Check 5 tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1 cup long-grain white rice
  5. Check 1/4 cup dried currants
  6. Check 1/4 cup torn fresh flat-leaf parsley leaves
  7. Check 2 tablespoons capers, coarsely chopped
  8. Check 2 tablespoons red wine vinegar
  9. Check chopped toasted almonds, for serving

Directions

  1. 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.
  2. Meanwhile, cook the rice according to the package directions.
  3. 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.
  4. Serve the cauliflower over the rice. Drizzle with the sauce and sprinkle with the almonds.