Roasted Cauliflower Aigre-doux

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 4 tablespoons light olive oil
  • 1 cauliflower, cut into wedges about 4cm (1½in) thick, keeping the root end intact
  • 75 g (3 oz) unsalted butter
  • 5 tablespoons balsamic vinegar
  • teaspoons sugar
  • 2 tablespoons superfine capers, drained and rinsed
  • 50 g (2 oz) sultanas, soaked in hot water for 5 minutes, then drained
  • 4 tablespoons water
  • Salt and freshly ground black pepper


    Traditionalists who like their cauliflower smothered in a rich cheese sauce may be surprised to see it roasted. The roasting process seems to bring out a nutty flavour, which makes a winning combination with the sweet and sour caper topping.

    Preheat the oven to 200°C/400°F/gas mark 6. Heat the olive oil in a roasting tin on the hob, add the cauliflower wedges and cook over a moderate to high heat until lightly golden. Transfer to the oven and cook for 25-30 minutes, until golden brown.

    Heat the butter in a small frying pan, add the vinegar and sugar and caramelise lightly together. Stir in the capers, sultanas and water and heat through, bubbling for a few minutes if necessary to reduce to a glaze. Season with salt and pepper.

    Put the cauliflower in a serving dish and pour over the sweet and sour capers and sultanas.