This is a way to liven cauliflower, with the tang of apple cider, while adding some colour with the cranberries, and a little bit of crunch with pinenuts.
Ingredients (feeds 4 pax):
1 large head cauliflower, cut into florets
3 tbsp olive oil
Salt to season
2 tbsp pinenuts
3 tbsp dried cranberries
Vinaigrette (mixed together):
6 tbsp olive oil
pinch of salt
1 tbsp apple cider vinegar
1 tbsp honey
2 tbsp capers, rinsed and minced finely
1) Season cauliflower florets in olive oil and salt, and roast at 200C for 15-20 minutes till browned slightly at edges.
2) Serve with vinaigrette tossed, and topped with pinenuts and cranberries.