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Roasted Cauliflower with Pine Nut, Raisin, and Caper Vinaigrette
Ingredients
  • 1 head cauliflower, trimmed and cut into 8 wedges
  • 6 tablespoons (90ml) extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon (15ml) sherry vinegar
  • 1 tablespoon (15ml) honey
  • 2 tablespoons capers, rinsed, drained, and roughly chopped
  • ¼ cup toasted pine nuts
  • ¼ cup raisins
  • 2 tablespoons finely chopped fresh parsley leaves
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