Totally obsessed with a recipe for whole roasted cauliflower that is “treated like a steak”…yeah, not so much. But it was delish, it’s just better to not go into these experiments with a high level of expectations.
Trim a whole cauliflower and cover with softened butter. Roast at 375 degrees for 75 minutes or until brown and very soft.
*Note: the original recipe called for a 325 oven. Not hot enough, could have a birthday while you waited for roasted status at that temp.
While the cauliflower roasts, heat 1/4 cup balsamic vinegar and add golden raisins and capers and heat to just boiling.
Set aside until cauliflower is done. When ready process in a food processor with a steel blade while drizzling evoo into it making a somewhat thick vinaigrette.
While cauliflower is cooling, toss the vinaigrette with spinach or arugula, halve some red grapes and dry toast shelled pistachios on stovetop.
Place greens on plate, slice the cauliflower into 1″ thick slabs and place on greens. Top with red grapes, cubed feta cheese and the toasted nuts.
Surprisingly tasty and very filling!