Roast Cauliflower with Raisins, Pecans and Capers

I love cauliflower, but the rest of my family thinks they do not, so I am always attempting to find ways they might change their minds.  Unfortunately I made the calorie laden cauliflower au gratin once and so that is the high bar mark for a vegetable they would rather not have at all.

Today’s recipe is a much healthier use that also encompasses sweet, tart and salty flavors with a little crunch.

1 head of cauliflower broken into bite size florets

¼ c. golden raisins

2 T. capers drained of brine

2 T. chopped green herbs – I used chives, Italian parsley and thyme because that is what I had in the garden, but you could use any combo you like

2T. Sherry vinegar

Salt and pepper

¼ c. toasted pecans

Preheat the oven to 400º

Cover a cookie sheet with foil and spray with pam.  Place the cauliflower in a single layer on the cookie sheet and place in the oven to roast for about 30 minutes it should get a little brown.

Mix everything else except the pecans together in a small bowl and let flavors marry together.

Roughly chop the toasted pecans.

When cauliflower is done.  Place it on a platter and sprinkle the vinegar mixture over it and then the pecans.  Serve.

You can also eat it cold, but save the pecans and put on right before you eat it.