Despite my best intentions, most of the roasted cauliflower I cook doesn't make it past the sheet pan. I always start out with a loftier goal, turning those sweet, caramelized florets into soup, or stuffing them into a pita, shawarma style or, at the very least, putting them on a plate and maybe garnishing with some chopped herbs. But then I'll sample one or two, you know, for quality control. Before I know it, I've devoured half a sheet pan's worth standing over the stove, snatching the golden, olive oil-slicked pieces one by one, fingertips burning.
For this recipe, I was determined to turn those lacy-edged pieces into a dish I could share. The key was to assemble all the other components while the cauliflower was still in the oven. With everything else at the ready when the florets came out, I'd have more of an incentive to exercise restraint and knowing that I'd put work into the rest of the dish would make it easier to ignore. Soaking the golden raisins softens them before they're combined with the remaining dressing ingredients.
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