Roasted Cauliflower With Pine Nuts And Raisins
This roasted cauliflower recipe is a delightful balance of flavors and textures. The tender cauliflower florets are roasted to perfection and then dressed in a zesty vinaigrette, studded with plump golden raisins, fresh parsley, lemon zest, and toasted pine nuts. The result is a dish that is both comforting and vibrant, making it a perfect side for any meal.
— Constant Cookbook
Ingredients
- 2 heads cauliflower, about 3 lb. total
- 4 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. red wine vinegar
- 2 Tbs. fresh lemon juice
- 3 Tbs. golden raisins, soaked in boiling water for 30 minutes
- and drained
- 2 Tbs. coarsely chopped fresh flat-leaf parsley
- 1 tsp. shredded lemon zest
- 3 Tbs. pine nuts, toasted
Instructions
- Preheat an oven to 425ºF.
- Core the cauliflower heads and cut into florets. Place on a rimmed baking sheet, drizzle with 2 Tbs. of the olive oil, and season with salt and pepper. Roast, turning once, until just tender, 25 to 30 minutes.
- Meanwhile, in a small bowl, whisk together the remaining 2 Tbs. olive oil, the vinegar and lemon juice. Season the vinaigrette with salt and pepper and stir in the raisins.
- Transfer the warm cauliflower to a serving dish and drizzle with the vinaigrette. Sprinkle with the parsley, lemon zest and pine nuts. To marry the flavors, let cool to room temperature before serving. Serves 8.
- <b>Variation: </b>Capers or pitted and chopped green olives can be substituted for the raisins. A sprinkle of red pepper flakes is a welcome addition for anyone who likes spicy food.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
Yield
Serves 8.
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