Roasted Cauliflower with Pine Nuts and Raisins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
245 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Cauliflower with Pine Nuts and Raisins
Description
This recipe features cauliflower florets roasted in olive oil until tender and browned, enhancing their natural sweetness and creating some caramelized edges. Toasting pine nuts separately develops a rich, nutty aroma, which is then combined with golden raisins softened in olive oil and lemon juice. Fresh chopped Italian parsley and lemon zest are added for brightness and herbaceous notes. Tossing this mixture with the roasted cauliflower layers the dish with contrasting textures and flavors.
The result is a balanced dish where the roasted vegetable's earthy profile is complemented by the sweetness of raisins and the crunch of nuts. The lemon juice and zest add a fresh acidity that lifts the richness from the olive oil and nuts. This side pairs well with roasted meats or can be served warm or at room temperature as part of a vegetable platter.
For budget-friendly variations, walnuts, pecans, or almonds can substitute pine nuts. Raisins can be swapped for capers or olives to introduce saltiness and reduce sugar if preferred. Season to taste with salt and pepper as desired to finish.
Ingredients
- 1 cauliflower cored and cut into florets (about 4 cups total, large head
- 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
- lemon juice and zest of one
- 1/4 cup Italian parsley chopped, fresh
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.
Notes
- To reduce cost, substitute pine nuts with walnuts, pecans, or slivered almonds without losing texture.
- For a saltier and lower-carb option, replace raisins with capers or olives.
- Season to taste with salt and pepper after tossing the cauliflower with the pine nut-raisin mixture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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