Roasted Cauliflower with Golden Raisins

1 head cauliflower, cut into small florets
2-1/2 T. extra-virgin olive oil, divided
1 T. white balsamic vinegar
Salt and freshly ground pepper
2 T. golden raisins
1/4 c. freshly grated Pecorino Romano cheese
1 T. chopped fresh parsley

Preheat oven to 375 degrees. Spread the cauliflower on a large rimmed baking sheet. Drizzle with 2 T. of the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender. Transfer to a bowl.

In a small skillet, heat the remaining 1/2 T. olive oil. Add raisins and cook over moderate heat, tossing, until hot, about 1 minute. Add the raisins to the cauliflower, sprinkle with cheese and parsley, and serve.

Serves 4.

Adapted from Food & Wine Annual Recipes 2012, p. 258.