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Roasted Cauliflower with Walnut Agrodolce
1 (2-lb.) head cauliflower, cored
3 Tbsp. extra-virgin olive oil
Salt and pepper
1/2 tsp. lemon zest plus 2 Tbsp. juice from 1 lemon
1 Tbsp. white wine vinegar
2 tsp. honey
1 tsp. whole-grain mustard
1/3 cup golden raisins, chopped coarse
1/3 cup toasted finely chopped walnuts
2 Tbsp. capers
2 Tbsp. chopped fresh parsley
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Roasted Cauliflower with Walnut Agrodolce

Roasted Cauliflower with Walnut Agrodolce

Roasted Cauliflower with Walnut Agrodolce
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. For the cauliflower: Place a rack in lowest part of oven and heat to 425 degrees. Cut cauliflower into 1" to 2" florets, then cut each floret in half lengthwise; transfer to a baking sheet.
2. Drizzle 2 tablespoons oil over cauliflower, toss to coat, and season with salt and pepper to taste. Arrange cauliflower, cut side down, in a single layer and roast until deep golden brown, 25 to 30 minutes.
3. For the agrodolce: Whisk lemon zest and juice, remaining 1 tablespoon oil, vinegar, honey, and mustard in a medium bowl; stir in remaining ingredients and let sit 10 minutes.
4. Arrange cauliflower on a platter and serve with agrodolce.
Source: Hannaford fresh Magazine, October - November 2018