A completely vegetarian Thanksgiving feast, replete with a centerpiece stunner, a bevy of sides, and, of course, pie.
Some vegetables are just made for roasting, and cauliflower is one of them for sure. It does the brown-and-crispy-edges, tender-and-delicious-interior bit like a pro, and its mildly sweet, vegetal flavor partners well with most other ingredients. Like, for instance, a sweet-briny-nutty-grassy mix of olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley.
Then, we roast them with sprigs of thyme or rosemary for about 15 minutes, until they've released all their liquid. Pouring off that liquid is key , since it allows the mushrooms to continue roasting in a lower-moisture environment. Instead of steaming in their own juices, they'll crisp and brown and intensify in flavor.
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