Roasted Cauliflower With Pine Nut Raisin And Caper Vinaigrette Recipes

ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS

Steps:

• Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Spread the cauliflower on the baking sheet, drizzle with 2 tablespoons extra-virgin olive oil, and season with salt and pepper to taste. Toss to coat. Spread cauliflower evenly on the baking sheet and roast for 20-25 minutes, tossing once, or until browned and tender.
• Meanwhile, toast the pine nuts (1/4 cup) carefully in a medium, dry skillet over medium heat. Keep an eye on them- they are easy to burn! Once they begin to turn fragrant and have a light brown color, add the raisins (1/4 cup), remaining 2 tablespoons olive oil, and lemon juice to the skillet. Cook for about one more minute on very low heat, or until raisins have softened and plumped a bit.
• Turn off heat and stir in the parsley (1/4 cup) and lemon zest.
• Toss the roasted cauliflower with the pine nut and raisin mixture. Serve immediately when it's warm, or allow to cool to room temperature so the flavors marry a bit. Add more salt and pepper if necessary.

ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.
• While cauliflower roasts, combine remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.
• Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.

ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS

Steps:

• Preheat the oven to 425 degrees F.
• Core the cauliflower heads and cut into florets. Place on a rimmed baking sheet, drizzle with 2 tablespoons 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 tablespoons of olive oil, the 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.

ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS

Steps:

• 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.