Christopher Baker
Hands-On Time
15 Mins
Total Time
45 Mins
Serves 4

How to Make It

Step 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.

Step 2

Meanwhile, cook the rice according to the package directions.

Step 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.

Step 4

Serve the cauliflower over the rice. Drizzle with the sauce and sprinkle with the almonds.

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