Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 168.3
- Total Fat: 14.0 g
- Cholesterol: 1.7 mg
- Sodium: 87.1 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 2.2 g
- Protein: 2.1 g
View full nutritional breakdown of Mark Bittman's ROASTED CAULIFLOWER, RAISINS AND ANCHOVY VINAIGRETTE calories by ingredient
Mark Bittman's ROASTED CAULIFLOWER, RAISINS AND ANCHOVY VINAIGRETTE
Submitted by: JESSIELME
Introduction
My husband and I are addicted to Mark Bittman's NY Times column, The Minimalist. This can, of course, be made vegetarian without the anchovies. I made this today, but I added yukon gold potatoes. I used too many anchovies though. My husband and I are addicted to Mark Bittman's NY Times column, The Minimalist. This can, of course, be made vegetarian without the anchovies. I made this today, but I added yukon gold potatoes. I used too many anchovies though.Number of Servings: 8
Ingredients
1 large cauliflower, cored, trimmed and separated into florets
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons sherry or balsamic vinegar, or to taste
4 minced anchovy fillets, with a little of their oil, or to taste
1/2 cup raisins, preferably golden
1/2 cup chopped fresh parsley leaves.
Directions
1. Preheat oven to 400 degrees. Put cauliflower in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 15 minutes or so, until cauliflower just starts to soften.
2. Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)
3. At last minute, put cauliflower in salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSIELME.
2. Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning. Remove pan, drizzle cauliflower with 2 tablespoons of vinaigrette, and toss. Roast, turning once, until a thin-bladed knife pierces a piece with little resistance, for 15 minutes. (Recipe may be cooled at this point, covered tightly and refrigerated for 2 days.)
3. At last minute, put cauliflower in salad bowl and add raisins, parsley and remaining vinaigrette and toss. Taste and sprinkle with salt, if needed, and lots of pepper, then serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSIELME.
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