Cauliflower Agrodolce

The Sicilians love to add an element of sweet to their food and this dish takes me back to the land where my family hails from originally.

Ingredients:

•      1 head cauliflower or 3 cups florets
•      2 tablespoons capers
•      ¼ cup pine nuts (pignoli), toasted
•      ¼ cup raisins
•      6 tablespoons extra virgin olive oil, divided
•      2 tablespoons white balsamic vinegar
•       1 tablespoon honey
•      Salt and pepper
•      Sprinkle of parsley

Directions:

Preheat the oven to 375F.

Cut the head of cauliflower into florets and rinse clean.  Toss with 3 tablespoons of olive oil and spread out onto a parchment lined baking sheet.  Sprinkle with salt and roast until starting to get brown and crispy.

Meanwhile, in a large bowl, mix the capers, pine nuts, and raisins.  In a smaller bowl, whisk the oil, vinegar and honey.

When the cauliflower is done, toss in the bowl with the caper mixture and then add the dressing and toss again.  Sprinkle with salt and pepper to taste and finish with a couple of pinches of chopped parsley.  Serve warm or room temperature.