Grilled Chicken with Roasted Cauliflower

Back in the kitchen after a week away....meetings, meetings, meetings:   no exercise, lousy food, too many snacks, wine, wine, and more wine.  Time to get back to healthy eating and more exercise!  Tonight's dinner, grilled chicken (see past recipes), roasted cauliflower, arugula salad topped with figs.



Roasted Cauliflower, serves 2, Total time:  1 hour

1 head cauliflower, separated into florets
5 tbsp extra virgin olive oil
salt and freshly ground pepper
2 tbsp balsamic vinegar
1 shallot, thinly sliced
1/3 cup currants
1/4 cup chopped flat leaf parsley

Preheat oven to 400 degrees.  Put cauliflower in roasting pan, drizzle with 2 tbsp. olive oil and salt and pepper; toss.  Roast, turning once or twice for 15 minutes or so, until cauliflower just starts to soften.

Meanwhile, make vinaigrette by combining remaining olive oil with vinegar.  Remove pan, sprinkle shallots over cauliflower and drizzle with 2 tbsp of vinaigrette.  Roast, turning once until tender, about 15 minutes longer.

Cover currants with boiling water and let sit until plump, about 10 minutes.  Drain.

Transfer cauliflower to bowl, add currants, parsley and vinaigrette to taste.  Adjust seasonings.

Bottom Line:  Okay, so it serves about 3 people....but you can't buy 1/2 or 2/3 of a head of cauliflower.  It was yummy!  Love it and I could make this an entire dinner......might just do that next time Dave's out of town.