Sherry Vinegar–Honey Sauce With Almonds
Makes Enough For 1 Recipe Roasted Cauliflower
Ingredients
1 tablespoon extra-virgin olive oil
1⁄4 cup raisins
2 large garlic cloves, minced
1⁄4 cup water
3 tablespoons sherry vinegar
2 tablespoons honey
1⁄4 cup sliced almonds, toasted
2 tablespoons minced fresh parsley
Salt and pepper
1 tablespoon chopped fresh chives
Instructions
Heat oil in 8-inch skillet over medium-high heat until shimmering. Add raisins and garlic and cook, stirring constantly, until garlic is fragrant, about 1 minute. Reduce heat to medium and add water, vinegar, and honey. Simmer until lightly syrupy, 4 to 6 minutes. Stir in almonds, parsley, and salt and pepper to taste. Drizzle sauce over roasted cauliflower and garnish with chives before serving.
CUTTING CAULIFLOWER FOR ROASTING
Cut the head of cauliflower into 8 large wedges through the center core. The core will help the wedges of cauliflower hold together and make them easy to flip over during cooking.
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