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Roasted Cauliflower with Caper Raisin Vinaigrette

Roasted Cauliflower with Caper Raisin Vinaigrette

  • Prep Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 1 head cauliflower, broken into small florets (we used an orange variety for this recipe)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/3 cup raisins
  • 1/4 cup apple cider vinaigrette
  • 1 teaspoon honey
  • 1/4 cup capers, rinsed
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup toasted pine nuts
  • 1/4 cup grated parmesan cheese


  • Preheat the oven to 425ºF.

    Toss the cauliflower with the olive oil and salt and pepper and transfer to a parchment lined baking sheet. Roast the cauliflower until crisp and golden in color, tossing occasionally.

    In a small saucepan, combine the raisins, apple cider vinegar and honey in a small saucepan and bring to a gentle simmer. As soon as the raisins have plumped, remove them from the heat and allow to cool. In the bowl of a food processor add the raisin mixture and capers and pulse for several seconds to blend. Slowly drizzle in the olive oil.

    Toss the cauliflower with the vinaigrette, transfer to a platter or a serving bowl. Garnish with the pine nuts and parmesan cheese.

Recipe Details