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 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.
Nutrition Facts : Calories 316 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 282 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 4, UnsaturatedFat 0 g
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 DATES AND PINE NUTS
Provided by Claire Robinson
Categories side-dish
Time 35m
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.
- Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.
- Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.
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
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.
SWEET-AND-SOUR CAULIFLOWER WITH GOLDEN RAISINS
It's important to season this cauliflower dish attentively: You want a balance of sweet, tangy and salty flavors. Onion, lemon and pine nuts pull it all together. The cauliflower may be served hot or at room temperature.
Provided by David Tanis
Categories vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron and stir to coat.
- Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
- Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
- Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
- When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 267 milligrams, Sugar 19 grams, TransFat 0 grams
PAN-ROASTED CAULIFLOWER WITH PINE NUTS, GARLIC AND ROSEMARY
My BF found this recipe in a recent issue of Cottage Living, courtesy of Sara Foster. We both love cauliflower, and this recipe gives it a nice crunch and nutty taste. Another recipe to leave in the oven while you are taking care of the rest of dinner. We cut down the 1/4 cup olive oil to about a tablespoon. Leave it as is if you are not concerned about fat intake.
Provided by Kumquat the Cats fr
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place cauliflower in roasting pan and toss with rosemary and next 3 ingredients. Roast for 20 minutes.
- Add pine nuts and garlic, toss to combine. Roast 10 minutes, rotate pan, and roast 10 minutes more or until golden brown. Sprinkle with breadcrumbs, and serve warm.
- Recommendation: while cauliflower is roasting, toast a slice of bread in the toaster. When done, place in blender and process until crumbly. Sprinkle on top of cauliflower when done.
Nutrition Facts : Calories 159.3, Fat 10.5, SaturatedFat 1.3, Sodium 93.1, Carbohydrate 14.5, Fiber 4.9, Sugar 4.7, Protein 5.4
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 & PINE NUTS RECIPE - (4.2/5)
Provided by peridot728
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. Recipe courtesy of Valerie Bertinelli Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/roasted-cauliflower-steaks-with-golden-raisins-and-pine-nuts.html?oc=linkback
ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS
A wonderfully-flavored vegetarian dish or side dish to a meat. Recipe is from Williams-Sonoma.
Provided by Daily Inspiration S @DailyInspiration
Categories Vegetables
Number Of Ingredients 10
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.
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- 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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