KALE WITH GOLDEN RAISINS AND PINE NUTS
Mix lemony kale with a sweet-and-spicy pine nut mixture.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet set over medium heat. Add the raisins, pine nuts, red pepper flakes and garlic. Cook, swirling the skillet occasionally, until the pine nuts are toasted, about 2 minutes. Remove the ingredients from the oil with a slotted spoon and set aside.
- Add the kale stems to the skillet and cook, stirring, until soft, about 3 minutes. Add the kale leaves in batches, stirring to wilt each batch. Add 1/2 teaspoon salt and 1/2 cup water, cover and cook, stirring once, until tender, 7 to 10 minutes.
- Remove from the heat and add the lemon juice and the reserved pine nut mixture. Adjust the seasoning with additional salt.
ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS
This roasted cauliflower with pine nuts and raisins is a delicious side dish served warm or cold. Tossed with a lemon and olive oil vinaigrette and fresh parsley, it's a fresh Mediterranean recipe that goes with just about anything! Capers or olives can be substituted for raisins for a saltier, lower carb version.
Provided by Elizabeth Lindemann
Categories Side
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 245 kcal, Carbohydrate 16 g, Protein 4 g, Fat 20 g, SaturatedFat 2 g, Sodium 47 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
CAULIFLOWER WITH RAISINS
Who knows how long ago I picked up this free recipe in the produce section at the grocery store? Regular flame raisins were substituted for golden raisins.
Provided by COOKGIRl
Categories Cauliflower
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the raisins in the sherry for 15-30 minutes.
- Dry roast the pine nuts in a skillet and set aside.
- In a saucepan, cook the cauliflower florets in a steamer basket over boiling water, for approximately 3 minutes.
- In the same skillet you used to toast the pine nuts, heat the olive oil over medium heat and saute the garlic. Be careful not to burn!
- Once garlic is lightly browned, add the cauliflower, raisins, sherry, and balsamic vinegar. *Cover skillet, and reduce heat to simmer.
- Cook for 3-5 minutes until cauliflower is fork tender but NOT mushy. *Another option is to increase heat to medium-high and brown, rather than simmer the cauliflower/raisin mixture.
- Transfer to serving bowl and season with salt and freshly ground black pepper if desired. Garnish with any remaining cooking liquid and toasted pine nuts.
ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
- Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
- Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.
ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS
Categories Vegetable
Number Of Ingredients 10
Steps:
- Preheat an oven to 425ºF. Core the cauliflower heads and cut into florets. Place on a rimmed baking sheet, drizzle with 2 Tbs. of the olive oil, and season with salt and pepper. Roast, turning once, until just tender, 25 to 30 minutes. Meanwhile, in a small bowl, whisk together the remaining 2 Tbs. 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. Serves 8. Variation: Capers or pitted and chopped green olives can be substituted for the raisins. A sprinkle of red pepper flakes is a welcome addition for anyone who likes spicy food. Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS
Steps:
- 1. Cut cauliflower into equal sized florets. Toss together florets, pine nuts, olive oil,, and thyme in a jelly-roll pan. Spread in single layer, and season with salt and pepper. 2.Bake at 400 for 20 min or until edge of cauliflower are carmelized and nuts are toasted. Remove from oven. Increase oven temp to broil. 3. Microwave butter with garlic in a small glass bowl at HI 30 sec. Stir in raisins and breadcrumbs. Toss raisin mixture with cauliflower mix in jelly-roll pan, and spread mix in a single layer. 4. Broil 6 inches from heat 2 min or just until golden. Serve immediately.
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- In a medium bowl, combine all ingredients except the raisins. Toss everything well to combine and evenly coat the cauliflower.
- When cauliflower is tender, remove from oven and sprinkle raisins on top. Cover with foil or parchment to keep warm until ready to serve.
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- Preheat the oven to 350°F. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes.
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- On a large baking sheet, toss the chopped cauliflower florets with olive oil and season with salt and pepper. Bake for 30 minutes, or until edge begin to brown and the cauliflower has softened.
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- Lightly toss to coat. Roast, tossing occasionally until cauliflower is golden and crispy, about 45 minutes
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- Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain.
- Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook until the tomatoes have begun to soften, about 5 minutes.
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