Cauliflower Agrodolce

Cauliflower Agrodolce

Pine nuts and currants


Serves 4

Active Time:

~5 min

Total Time:

~18 min

About this Recipe

Agrodolce is Italian for “sweet and sour.” This antipasti can be traced back to Sicily, where pine nuts and currants traditionally complement agrodolce dishes. Here the sauce elevates humble cauliflower to a dinner party–worthy dish. If you prefer, swap in white wine vinegar or apple cider vinegar for the red wine vinegar.


  • 6 cups cauliflower florets (2-inch pieces)
  • 1 small red onion, cut into ¼-inch-thick slices
  • ¼ cup dried red currants
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon chopped fresh flat-leaf parsley

From Your Pantry

extra-virgin olive oil

kosher salt


mixing bowl

Brava metal tray

Nutrition Information

Allergens: Tree nuts


  • Chef's Picks
  • Lunch
  • Dinner
  • Vegetarian
  • Christmas
  • Thanksgiving
  • Dairy Free
  • Gluten Free
  • Metal Tray
  • Nuts
  • Paleo
  • Recipes
  • Serves 4
  • Sides
  • Vegetables
  • Weeknight
  • Year Round

  1. step

    Prep cauliflower & onion

    • In large bowl, toss together cauliflower, red onion, 1 tablespoon extra-virgin olive oil and a pinch of salt.
    • Evenly spread cauliflower and onion in Zones 1, 2 and 3 of Brava metal tray.

  2. step

    Roast cauliflower & onion

    • Slide metal tray into top shelf.
    • Select “Cauliflower Agrodolce” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare agrodolce.

  3. step

    Make agrodolce

    • In same large bowl you used in Step 1, combine currants, red wine vinegar, honey, 2 tablespoons extra-virgin olive oil and 1 teaspoon salt; stir well.

  4. step

    Finish & serve

    • When your food is done, transfer cauliflower and onion to bowl with agrodolce and stir to coat evenly.
    • Arrange cauliflower agrodolce on serving platter and sprinkle with pine nuts and parsley. Serve warm or at room temperature.