Roasted Cauliflower Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Trim and season

Remove outer leaves from the cauliflower and trim the stem so it sits flat. Cut into large florets (bite-to-medium sized) or quarter the head if you prefer large wedges. Transfer to a bowl and toss with 3 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp smoked paprika (if using) until evenly coated.

Roast

Arrange florets in a single layer on the prepared sheet, cut sides down where possible. Roast in preheated oven for 25–35 minutes, turning once after 15–20 minutes, until edges are deeply golden and a knife pierces easily. For a charred finish, broil for 1–2 minutes at the end, watching closely.

Make pickling liquid

While cauliflower roasts, combine 1/2 cup water, 3 tbs white wine vinegar, 1 tbs sugar, 1/4 tsp salt and 1/4 tsp whole black peppercorns in a small saucepan. Bring to a gentle simmer until sugar dissolves, about 2 minutes.

Pickle raisins

Place 3 oz raisins in a heatproof jar or bowl. Pour hot pickling liquid over the raisins, stir, and let sit at room temperature for at least 20 minutes. For best flavor, cool and refrigerate for 1 hour or up to overnight. Drain before serving, reserving a teaspoon of liquid if you want to thin the aioli slightly.

Toast pine nuts

Heat a small dry skillet over medium heat. Add 1/2 cup pine nuts and toast, stirring frequently, 3–4 minutes until fragrant and light golden. Watch carefully—they burn quickly. Remove from heat and immediately stir in 1 tsp butter or 1 tsp olive oil and 1/8 tsp fine sea salt. Transfer to a plate to cool.

Combine aioli ingredients

In a small bowl, whisk together 1/2 cup mayonnaise, 1.5 tbs Calabrian chili paste, 1 minced garlic clove, 1 tbs lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust heat or acidity: add up to 1 tsp reserved pickling liquid to loosen if too thick.

Rest

Let the aioli rest 10–15 minutes for flavors to meld. If preparing ahead, refrigerate up to 24 hours; bring to room temperature before serving about 15 minutes out.

When cauliflower is roasted, transfer florets to a serving platter or leave on the baking sheet. Spoon dollops of Calabrian aioli across the cauliflower or serve aioli alongside for dipping.

Scatter pickled raisins evenly over the warm cauliflower so their sweet-tart flavor contrasts with the roast. Sprinkle toasted pine nuts over the top for crunch.

Finish with 2 tbs chopped fresh parsley and 1 tsp lemon zest. Taste and finish with an extra pinch of flaky salt or a drizzle of olive oil if desired. Serve warm or at room temperature.