Smoky Roasted Cauliflower with Agrodulce

Smoky Roasted Cauliflower with Agrodulce

A terrific side dish. Topped with sweet and sour agrodulce sauce makes a terrific combination.
Print Rate
Course: Side Dish
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes



  • 1 1/2 cups red wine vinegar
  • 1/4 cup balsamic vinegar
  • 1/3 cup dried sour cherries, raisins, or golden raisins
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 2 Tablespoons pine nuts or walnuts, toasted


  • Preheat oven to 425 degrees F.
  • Cut cauliflower into bite-sized pieces. Put in a bowl and coat evenly with olive oil, spice blend, and salt.
  • Spread on a baking sheet in one layer, and roast until brown around the edges and the cauliflower is soft.


  • While the cauliflower is cooking, bring the vinegars, raisins, and pepper flakes to a boil over high heat in a small saucepan. Lower the heat to a simmer and reduce until syrup-y, 7-10 minutes.

To Serve

  • Place the roasted cauliflower on a serving platter, and pour the agrodulce sauce on the top. Sprinkle with toasted pine nuts.
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