Roasted Cauliflower with Pine Nuts and Raisins

Name: Roasted Cauliflower with Pine Nuts and Raisins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large head cauliflower; 4 tablespoons extra-virgin olive oil; kosher salt; black pepper; 1/4 cup pine nuts; 1/4 cup golden raisins; Juice and zest of one lemon; 1/4 cup fresh Italian parsley

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
245 kcal
Course
Side Dish
Cuisine
Mediterranean

Roasted Cauliflower with Pine Nuts and Raisins

Jacqueline Bell

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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.

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Ingredients

Servings

1 large head cauliflower cored and cut into florets (about 4 cups total)
4 tablespoons extra-virgin olive oil divided
kosher salt
black pepper to taste
1/4 cup pine nuts (see notes)
1/4 cup golden raisins
Juice and zest of one lemon
1/4 cup fresh Italian parsley chopped

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Instructions

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.

Equipments used:

Notes

Money saving tip: For a more budget-friendly option, substitute chopped walnuts, pecans, or slivered almonds for the pine nuts.
Raisin substitution: For a saltier, low-carb option, substitute capers or olives for the raisins.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Show Details

Calories 245kcal (12%) Carbohydrates 16g (5%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 2g (10%) Sodium 47mg (2%) Potassium 569mg (16%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 316IU (6%) Vitamin C 75mg (83%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 245 kcal

% Daily Value*

Calories	245kcal	12%
Carbohydrates	16g	5%
Protein	4g	8%
Fat	20g	31%
Saturated Fat	2g	10%
Sodium	47mg	2%
Potassium	569mg	12%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	316IU	6%
Vitamin C	75mg	83%
Calcium	42mg	4%
Iron	2mg	11%