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    Recipes » Side Dish

    Roasted Cauliflower with Pine Nuts and Raisins

    Published: May 8, 2015 · Modified: Dec 28, 2018 by Marissa Stevens · 43 Comments

    Gluten FreePaleoVegetarianMediterraneanVegan

    This post may contain affiliate links.

    Jump to Recipe

    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!

    Roasted-Cauliflower-with-Pine-Nuts-and-Raisins served on a platter

    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).

    Roasted-Cauliflower on a parchment lined baking sheet

    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

    • Garlic Parmesan Chicken Pasta
    • Lamb Barbacoa
    • Cast Iron Pork Chops
    Roasted-Cauliflower-with-Pine-Nuts-and-Raisins served on a platter

    Roasted Cauliflower with Pine Nuts and Raisins

    Marissa Stevens
    Lightly adapted from Cooking with Friends, by Alison Attenborough and Jamie Kim
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Salad, Side Dish
    Cuisine American
    Servings 6 people
    Calories 124 kcal
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    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
    • ½ 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

    Calories: 124kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 31mgPotassium: 355mgFiber: 2gSugar: 1gVitamin A: 110IUVitamin C: 48.3mgCalcium: 23mgIron: 0.8mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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      Recipe Rating




    1. Kristen @ The Endless Meal says

      May 18, 2015 at 12:35 pm

      There should be a book called Ode to Cauliflower! If you write it, I'll buy it!! 🙂

      Reply
      • Marissa says

        May 19, 2015 at 1:12 pm

        Thanks, Kristen!

        Reply
    2. shashi at runninsrilankan says

      May 15, 2015 at 9:57 am

      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!

      Reply
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