Roasted Cauliflower with Pine Nuts and Raisins
Daily Inspiration S
2heads cauliflower (about 3 pounds total)
4 Tbspextra-virgin olive oil
·freshly ground black pepper
2 Tbspred wine vinegar
2 Tbspfresh lemon juice (zested first - see below)
3 Tbspraisins (soaked in boiling water for 30 minutes and drained)
2 Tbspfresh flat-leaf parsley, coarsely chopped
1 tsplemon zest
3 Tbsppine nuts, toasted
How to Make Roasted Cauliflower with Pine Nuts and Raisins
- Preheat the oven to 425 degrees F.
- Core 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.
- Meanwhile, 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.
- 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.