2 small heads cauliflower (about 3 pounds total), each cut into large wedges
5 tablespoons olive oil
kosher salt and black pepper
1 cup long-grain white rice
1/4 cup dried currants
1/4 cup torn fresh flat-leaf parsley leaves
2 tablespoons capers, coarsely chopped
2 tablespoons red wine vinegar
chopped toasted almonds, for serving
Sat fat 2g
How to Make It
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.
Serve the cauliflower over the rice. Drizzle with the sauce and sprinkle with the almonds.