Black Currant Balsamic Recipes

Local Roasted Cauliflower with a Black Currant Balsamic Vinaigrette

Local Roasted Cauliflower with a Black Currant Balsamic Vinaigrette

A slightly chunky currant sauce with Sigona’s Black Currant infused balsamic dresses up roasted cauliflower florets to make this simple side dish special enough for a dinner party. Adapted from Vegetarian Times. Serves 4 as a side.


  • 1 small (2 lb.) head cauliflower, cut into florets, leaves and stalk discarded
  • 2 TBL, plus 3 TBL, Sigona’s Fresh Press Arbequina extra virgin olive oil, divided
  • 2 cloves garlic, smashed
  • Salt & pepper, to taste
  • 1/2 cup dried currants
  • 2 TBL Sigona’s Black Currant infused balsamic

Directions: Preheat oven to 425F degrees.

Toss the cauliflower and garlic with 2 TBL olive oil, then season with salt and pepper. Spread in a single layer on a baking sheet and roast, turning occasionally — about 25 to 30 minutes or until florets tender and are browned on edges.

Meanwhile, make the vinaigrette by placing currants in heat-proof bowl or measuring cup and cover with 1 cup boiling water. Let stand 15 minutes or until softened and plump. Reserve 1/4 cup of the soaking liquid and, separately, 1 TBL of the currants.

Drain the rest of the currants. In a food processor or blender, blend currants, reserved soaking liquid, 3 TBL olive oil and balsamic until smooth. Season with salt and pepper, if desired.

Transfer the roasted cauliflower to a serving dish. Remove garlic cloves, if desired (guests probably don’t want to bite into an entire clove). Drizzle with the vinaigrette and sprinkle with reserved 1 TBL currants. Serve.

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