Roasted Cauliflower With Walnuts And Raisins Recipes

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ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS



Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

2 heads cauliflower, cut vertically into 1/2-inch-thick steaks (4 to 6 steaks total)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon butter
1/4 cup fresh parsley leaves

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 WALNUTS AND RAISINS



Roasted Cauliflower With Walnuts and Raisins image

Make and share this Roasted Cauliflower With Walnuts and Raisins recipe from Food.com.

Provided by Diamond of Californ

Categories     Cauliflower

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

3 tablespoons extra virgin olive oil, plus more for brushing
1 teaspoon ground coriander
1 teaspoon ground cumin
1 pinch cayenne pepper
1 head cauliflower, cut into 1 to 2-inch long, 1/2-inch thick florets
4 garlic cloves, sliced
1/4 cup raisins, chopped
1/4 cup water
2 tablespoons white balsamic vinegar or 2 tablespoons rice wine vinegar
1/4 cup chopped Italian parsley
1/2 cup Diamond of California® chopped toasted walnuts

Steps:

  • Preheat oven to 400°F . Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat.
  • Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer.
  • Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.

Nutrition Facts : Calories 108.4, Fat 7.2, SaturatedFat 1, Sodium 32.9, Carbohydrate 10.8, Fiber 2.5, Sugar 5.5, Protein 2.4

ROASTED CAULIFLOWER WITH SHALLOTS AND GOLDEN RAISINS



Roasted Cauliflower with Shallots and Golden Raisins image

This healthy side dish combines the mellow taste of cauliflower with tangy Dijon mustard and sweet golden raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 medium head cauliflower, cut into florets
2 large shallots, thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 teaspoons Dijon mustard
1 cup fresh breadcrumbs
1/4 cup golden raisins

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower and shallots with 2 tablespoons oil; season with salt and pepper. Roast 10 minutes. Meanwhile, in a medium bowl, whisk together mustard and 1 tablespoon oil, then stir in breadcrumbs and raisins. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 minutes.

Nutrition Facts : Calories 217 g, Fat 11 g, Fiber 5 g, Protein 5 g, SaturatedFat 2 g

CAULIFLOWER WITH RAISINS



Cauliflower With Raisins image

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

1/4 cup raisins
1/4 cup sherry wine (NOT cooking sherry)
1 head cauliflower, cut into florets
1 tablespoon olive oil
2 garlic cloves, finely minced
1 tablespoon balsamic vinegar (white or dark)
2 tablespoons pine nuts (pignoli)
salt, to taste
fresh ground black pepper, to taste

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 WITH WALNUTS AND PARSLEY



Roasted Cauliflower with Walnuts and Parsley image

To toast walnuts, spread them on a baking sheet and heat in a 350-degree oven until fragrant, 5 to 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 head cauliflower, cut into florets (about 8 cups)
2 tablespoons extra-virgin olive oil
3 anchovies, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup coarsely chopped walnuts, toasted
1/2 cup fresh flat-leaf parsley
Freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Toss cauliflower with 1 tablespoon oil on a rimmed baking sheet. Roast until golden brown, 30 to 35 minutes.
  • Heat remaining tablespoon oil in a medium skillet over medium heat. Cook anchovies and garlic for 1 minute. Remove from heat, and add wine. Return to heat, and cook until dressing is reduced by half.
  • Combine cauliflower, walnuts, and parsley in a bowl. Pour dressing over top, and toss. Season with pepper.

Nutrition Facts : Calories 212 g, Cholesterol 3 g, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, Sodium 338 g

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