This has been the winter of cauliflower - in soups, but mainly just plain, roasted.  Roasting brings out a depth of flavor that it just doesn't have otherwise; if you haven't tried it, you should.  Lately, i've been looking for other things to do with it once it's roasted - this one turned out well, is super easy, and is versatile.

 

a cauliflower

approximately equal quantities of diced shallots, golden raisins, and pine nuts

white wine vinegar

 

Preheat your oven to 425.

Slice the whole cauliflower into 1/4 to 1/2 inch slices, and toss in a bowl with olive oil, salt, and pepper.  Roast the cauliflower, turning occasionally, until browned.  Chop roughly.

 

In a dry saute pan, toast the pine nuts over medium heat, tossing occasionally.  Remove them, add some olive oil, and saute the shallots until soft.  Add the raisins, toss, then add a couple of tablespoons of vinegar.  Allow it to reduce by 1/2 or 2/3, then add the toasted pine nuts back and toss again.

 

You can serve them together as a veggie side dish, as a bruschetta topping, or tossed together with loads of parmesan (and some of the pasta water) as a pasta sauce.  Awexome.