Roasted Cauliflower With Pistachios, Olives and Raisins
Note: This dish was inspired by the whole roasted cauliflower with pine nuts, black olives and golden raisins featured on the vegetarian tasting menu at Bibiana in Washington, D.C. The cauliflower can be prepared an hour in advance and held in a warming drawer, but it is best served just after it has been made.
• 1 large head (2 lb.) cauliflower (outer leaves removed), broken into 1 1/2-in. florets
• 3 tbsp. canola oil
• 1/2 tsp. kosher salt
• 1/2 c. golden raisins
• 1/4 c. dry vermouth
• 3 tbsp. unsalted butter
• 1/2 c. shelled, roasted unsalted pistachios
• 1/3 c. cured pitted black olives, coarsely chopped
• 1/2 tsp. crushed red pepper flakes
• Finely grated zest and juice of 1 lemon
Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line a baking sheet with parchment paper.
Coat the cauliflower florets with the oil and salt, then spread them on the baking sheet with any flat edges down. Bake on the lower rack for 20 minutes.
Preheat the broiler, then transfer the baking sheet to the top rack and broil for 10 minutes. The florets should be browned and tender.
Meanwhile, place the raisins in a small bowl. Warm the vermouth in a small saucepan over medium-low heat, then pour it over the raisins to plump them.