Sicilian Sweet-and-Sour Roasted Cauliflower
Serves 4 as a side
1 large head cauliflower, broken into bite-sized florets
1 medium carrot, peeled and cut into ¼-inch discs
1 small red bell pepper, cut into strips
1 small jalapeno, sliced into rings
2 teaspoons olive oil
½ yellow onion, sliced thinly
¼ cup raisins
¼ cup pine nuts, toasted
3 tablespoons sugar
½ cup red wine vinegar
Crushed red pepper to taste
Toss cauliflower, carrot, red pepper, and jalapeno with a little olive oil and salt, spread onto a baking sheet, and roast in the oven at 425°F for 20 minutes or until vegetables are softened and browned. (Stir once or twice during baking.)
Meanwhile, in a large saucepan, heat 2 teaspoons olive oil over medium heat and cook onion until it becomes very soft and fragrant, about 7 minutes. Lower heat to medium-low and stir in raisins, sugar, and vinegar. Simmer 2-3 minutes and check for desired level of sweetness. Turn off heat and cover until vegetables are roasted.
Toss vegetables with pine nuts and vinegar sauce in a large serving bowl. Season with crushed red pepper.