Roasted Cauliflower with Pine Nuts and Raisins
Lightly adapted from Cooking with Friends
, by Alison Attenborough and Jamie Kim
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
- 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
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.
Calories: 124kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 355mg | Fiber: 2g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 48.3mg | Calcium: 23mg | Iron: 0.8mg