Agrodolce—a tart-sweet sauce made by reducing honey and vinegar—is all about the tangy contrast. Deeply seared florets of cauliflower shine when dressed with this Italian-inspired condimento. A little sweet, a little sour, you’ll want to put this tasty condiment on everything.
Ingredients
- ¼ cup local honey
- ½ cup white wine vinegar
- ½ teaspoon red pepper flakes
- ¼ teaspoon fine sea salt
- 1 large head cauliflower (about 2 pounds), cored and broken into florets
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon fine sea salt
- 1 cup seedless grapes, halved (use a mixture of red, black and green varieties)
- 2 tablespoons fresh chopped parsley
Instructions
Preheat oven to 450°F with a rimmed baking sheet on the middle oven rack. The hot baking sheet will help the cauliflower to sear.
In a large bowl, toss the cauliflower with the olive oil and salt, until the florets are evenly coated.
In a small saucepan over medium-low heat, heat the honey for about 6–8 minutes, just until it turns 1 shade darker. Add the vinegar, red pepper flakes and salt, turn the stove up to medium heat and let the mixture simmer for about 8–10 minutes, until it has reduced to about . cup and is syrupy in consistency. Turn off the heat and set aside.
Wearing heat-resistant mitts, open the oven, shake the cauliflower out onto the hot baking sheet in an even layer and close the oven again as quickly as possible. Roast for about 20 minutes, flipping once halfway through cooking, until the cauliflower is seared and golden brown but still retains a bit of crunch.
Transfer the seared cauliflower back to the large bowl. Add 2 tablespoons of the Agrodulce (honey/vinegar) reduction sauce, along with the grapes and parsley. Toss to combine. Taste for seasoning, adding more of the Agrodulce and salt to taste.
Transfer the cauliflower to a serving bowl and serve warm or at room temperature.
