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There could be an entire cookbook written as an ‘Ode to Cauliflower’. It is such a versatile vegetable! It’s delicious raw, particularly when coated in creamy, zesty dip. It’s wonderful in soup and in salads. It can mimic rice (like this Cauliflower Fried Rice) or mashed potatoes and can even be used to make creamy alfredo sauce! It’s also delicious roasted.
If cauliflower were a child in school, the teacher’s note would be, “plays well with others.” That’s the secret to its versatility. It pairs well with so many flavors, whether they be savory, sweet, spicy or umami (like the anchovies in Bagna Cauda).
In this recipe: you have smoky, tender cauliflower mixed with a warm vinaigrette of tender raisins, fresh lemon juice, olive oil and red wine vinegar; then it’s topped with buttery toasted pine nuts and fresh parsley.
The dish as a whole is versatile too – serve it as a side dish or make it a meal.
Serve With
Roasted Cauliflower with Pine Nuts and Raisins
Ingredients
- 1 head cauliflower cored and cut into florets
- 3 tablespoons extra-virgin olive oil divided
- sea salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1/2 Meyer lemon juice and zest
- 2 tablespoons raisins
- 2 tablespoons toasted pine nuts
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper. Spread cauliflower florets evenly on prepared sheet.
- Drizzle 2 tablespoons olive oil over cauliflower and season generously with salt and freshly ground black pepper.
- Roast, stirring once, just until tender – 20 to 25 minutes.
- Meanwhile, make vinaigrette. Heat 1 tablespoon olive oil, red wine vinegar and lemon juice in a small saucepan over medium heat. Stir in raisins. Cook and stir until raisins are plump, about one minute.
- When cauliflower is tender, transfer to serving platter and drizzle with warm vinaigrette. Season to taste with salt and pepper. Sprinkle with pine nuts, parsley and lemon zest. Serve immediately or cool to room temperature, then serve, which will marry the flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There should be a book called Ode to Cauliflower! If you write it, I’ll buy it!! 🙂
Thanks, Kristen!
Marissa – you are so right, cauliflower does play – er..pair so well with others! And what a fabulous pairing you came up with! Love the lemon too!
Marissa! I love the look of this salad – and I love that you make a twist on a salad, make it look so easy and delicious!
Thank you, Kristi!
This is a wonderful way to use cauliflower once again, love it – and the vinegar and raisins make this for me. 🙂
Thanks, Kevin. Me too – love warm, tangy raisins!
I love how versatile cauliflower is! It’s one of my favorite veggies for that very reason. This looks wonderful – a perfect balance of flavors and I love the addition of raisins!
Isn’t it amazing!? Thanks, Faith… xo
What a great way to serve cauliflower! I adore it, so I know that I’d love this!
Thanks so much, Kristi!
I would buy that Ode to Cauliflower cookbook. This dish would be a stunner on my table. I love everything about this dish.
Me too, Maureen! Thank you!