roasted cauliflower with pine nuts and raisins
(8 ratings)
A wonderfully-flavored vegetarian dish or side dish to a meat. Recipe is from Williams-Sonoma.
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(8 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For roasted cauliflower with pine nuts and raisins
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2heads cauliflower (about 3 pounds total)
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4 Tbspextra-virgin olive oil
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sea salt
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freshly ground black pepper
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2 Tbspred wine vinegar
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2 Tbspfresh lemon juice (zested first - see below)
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3 Tbspraisins (soaked in boiling water for 30 minutes and drained)
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2 Tbspfresh flat-leaf parsley, coarsely chopped
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1 tsplemon zest
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3 Tbsppine nuts, toasted
How To Make roasted cauliflower with pine nuts and raisins
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1Preheat the oven to 425 degrees F.
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2Core the cauliflower heads and cut into florets. Place on a rimmed baking sheet, drizzle with 2 tbsp. of olive oil and season with salt and pepper. Roast, turning once, until just tender - 25-30 minutes.
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3Meanwhile, in a small bowl, whisk together the remaining 2 tbsp. olive oil, vinegar and lemon juice. Season the vinaigrette with salt and pepper and stir in the raisins.
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4Transfer 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.
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