The stone fruit flavors and minerality of a dry Masciarelli Trebbiano d’Abruzzo 2017 ($12.99) ideally match the robust flavors of the roasted cauliflower, onions, and vinaigrette.
Raquel Pelzel writes, “Come late fall, when I’m looking to make dinner and warm up the house at the same time, this is one of my favorite vegetable dishes to cook. I heat the sheet pan with the oven, so when I add the cauliflower and onions they sizzle, just like they would in a skillet. I make a caper-parsley vinaigrette to add a little salty punch.”
Sheet Pan Cauliflower With Crispy Onions and Caper-Parsley Vinaigrette
Yield: Serves 4. Excerpted from “Umami Bomb: 75 Vegetarian Recipes That Explode With Flavor” by Raquel Pelzel,Workman Publishing ($19.95).
1 medium-large head of cauliflower, cored and separated into florets
1 medium red onion, peeled, halved, and thinly sliced
5 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons fresh lemon juice
1 tablespoon capers (rinsed if salt-packed), roughly chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
Adjust an oven rack to the middle position, place a rimmed sheet pan on it, and preheat the oven to 400 degrees.
Put the cauliflower, onion, 3 tablespoons of the oil, and 3/4 teaspoon of salt in a large bowl and toss to coat. Turn out onto the hot sheet pan (reserve the bowl). Roast for 20 minutes, then stir and continue roasting until the cauliflower is tender and browned in spots and the onion is crispy, 15 to 20 minutes longer.
Place the lemon juice, capers, parsley, 1/4 teaspoon of salt, and pepper in the reserved bowl. Add the remaining 2 tablespoons of oil and whisk to combine. Toss the cauliflower into the vinaigrette, then turn out onto a platter and serve.
The cauliflower will keep, in an airtight container in the refrigerator, for 3 days.
