Vanilla-Scented Roasted Cauliflower

Print Recipe
 2 vanilla beans, chopped into 1/2-inch pieces
 5 tablespoons canola oil
 1/2 teaspoon plus 1/8 teaspoon salt
 1 pound cauliflower (one small head), cut into small florets
 1 small sprig of rosemary, about 1 inch long
 1/4 teaspoon fresh-ground pepper
 3 tablespoons white wine
 2 tablespoons golden raisins
 2 tablespoons pine nuts, toasted
 1 1/2 ounces ham, sliced into thin strips
 3 tablespoons unsalted butter
 1 tablespoon chopped parsley

Make the vanilla oil: Combine the vanilla beans, canola oil, and 1/8 teaspoon salt in a blender and process until fine. Strain through fine-mesh sieve and set aside.

2. Roast the cauliflower: Heat oven to 450*F. Place cauliflower in a large, ovenproof skillet and toss with 4 teaspoons vanilla oil, rosemary, remaining salt, and pepper. Roast until cauliflower is nearly tender and beginning to lightly brown -- about 25 minutes.
3. Carefully bring the skillet of cauliflower to the stovetop, over medium-high heat. Add the wine and stir, using a wooden spoon, scraping up the browned bits from the bottom of the pan. Add the raisins, pine nuts, ham, butter, and 1/4 cup water and continue to cook over medium-high heat, until the liquid thickens slightly and coats the cauliflower. Toss with the chopped parsley, transfer to a small platter, and serve immediately.
Print Recipe