Feel Good Food, Sides, Vegan, Vegetarian
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Roasted Spiced Cauliflower with Plump Raisins and Toasted Pine Nuts

Cauliflower is a vegetable that is easy to overlook. It may conjure up memories of piles of steamed, formerly frozen vegetables that you were forced to eat as a kid in order to “earn” your dessert.  Well, this scrumptious side will change all that!  Roasting at a high temperature saves cauliflower from a potentially dull and lifeless fate and transforms it into a crispy, savory, nutty treat. Paired here with plump, sweet raisins and earthy pine nuts, it’s a dish that will leave you craving more. No one has ever called a cauliflower dish sexy… but if they did, they’d be talking about this one. Enjoy!

Roasted Spiced Cauliflower with Pine Nuts and Plump Raisins

Ingredients:     4-6 Servings

1 large head Cauliflower (about 2 lbs)
2 Tbsp Fresh Cilantro, chopped, divided
4 cloves Garlic, roughly chopped
3 Tbsp Olive Oil
1/4 tsp Sea Salt
1/2 tsp Curry Powder
1/8 tsp Black Pepper
1/4 cup Raisins
1 1/2 Tbsp Pine Nuts

Directions: Preheat Oven to 450*

In a large bowl whisk olive oil, garlic, curry powder, salt, pepper and 1 Tbsp cilantro.  Break up cauliflower into bite-size florets, add to the bowl and toss until evenly coated with oil. Spread florets on a parchment lined baking. Roast for 15 minutes, turn once and return to oven.

Bring an inch of water to boil in a small pot, add raisins and remove from heat to allow raisins to plump.

Remove cauliflower when tender-crisp and browned, about 10 minutes more, and transfer to a serving bowl.

Place pine nuts on the hot baking sheet and roast in the oven for 2 minutes (no more, they will burn!) 

Drain raisins in a colander, sprinkle over cauliflower along with the pine nuts and remaining tablespoon of cilantro. Toss, taste and add a little more salt & pepper if needed.

Notes:

  • This recipe can travel or be made ahead with some minor adjustments. Remove the cauliflower from oven after 15 minutes and add the soaked raisins. The cauliflower will steam a bit as it cools. Before serving stick in a 450* oven for 5 minutes or until heated through and crisp-tender. Add pine nuts and remaining cilantro before serving.
  • If you can get your hands on a purple cauliflower, use it along with golden raisins in this recipe for a beautifully colorful dish.
  • This recipe can be multiplied, just make sure to keep the florets in a single layer when roasting.

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