Roasted cauliflower with chickpeas, red onions and capers in raisin and mustard dressing

Ingredients for 4 servings:

• 1,200 g cauliflower florets, fresh
• 300 g chickpeas, drained, from the can
• 2 m.-large onion(s), red
• 40 g capers, pickled
• 3 tbsp pine nuts
• 3 tbsp parsley, chopped
• 100 ml olive oil
• ½ tsp salt
• 80 g raisins or sultanas
• 250 ml vegetable stock
• 40 ml apple cider vinegar
• 25 ml lemon juice
• 50 g grainy mustard, e.g. Rotisseur
• 3 tbsp maple syrup
• ½ tsp cumin powder
• ¼ tsp nutmeg, ground
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

vegan

Cut the fresh cauliflower into florets, reserving the stalk and leaves for other dishes if desired. Peel the onions and cut them into thin strips. Wash the pickled capers. Finely chop the parsley. Preheat the oven to 220°C (top/bottom heat). Mix olive oil and salt to make a marinade. Spread the cauliflower florets flat in a baking dish, pour the marinade over them, and mix thoroughly. Roast the cauliflower in the oven at 220°C (top/bottom heat) for about 25 minutes, opening the oven door briefly occasionally to allow the steam to escape. Then add the chickpeas and onions and roast for another 15 minutes. Finally, sprinkle the capers over the top and roast for another 5 minutes. Since every oven is different, check towards the end of baking to ensure that the vegetables begin to brown in some spots and develop roasted aromas, but do not turn black. Meanwhile, bring the vegetable broth to a boil in a saucepan. Add the mustard, apple cider vinegar, maple syrup, and raisins and simmer gently over medium heat for about 10 minutes. Toward the end, add the ground cumin and lemon juice. Finally, season with ground nutmeg, pepper, and salt to taste. While the dressing is simmering, toast the pine nuts in a non-stick pan over medium heat, stirring occasionally. Remove the casserole dish with the vegetables from the oven, pour the dressing over them, and toss well. Sprinkle with the pine nuts and parsley when serving. Notes: I have only tested this dish with fresh cauliflower. I don’t know if it would work with frozen and thawed cauliflower, as it is more watery and may not roast as well in the oven. This serving size is calculated without any carbohydrate side dish as a main course. If you want a side dish like this, I recommend couscous.