Pan-Roasted Cauliflower with Pine Nuts and Raisins Recipe

Name: Pan-Roasted Cauliflower with Pine Nuts and Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons raisins (not golden); 1/4 cup extra-virgin olive oil; 1 head cauliflower, cut into florets (4 cups); 1 teaspoon sugar; 2 cups tomatoesdrained, peeled, seeded and chopped; Pinch of crushed red pepper, preferably Marash (see Note); Salt and freshly ground black pepper; 2 tablespoons pine nuts; 1 garlic clove, finely chopped; 2 tablespoons chopped parsley; 1 1/2 tablespoons fresh lemon juice

Servings: persons

2 tablespoons raisins (not golden)
1/4 cup extra-virgin olive oil
1 head cauliflower, cut into florets (4 cups)
1 teaspoon sugar
2 cups tomatoesdrained, peeled, seeded and chopped
Pinch of crushed red pepper, preferably Marash (see Note)
Salt and freshly ground black pepper
2 tablespoons pine nuts
1 garlic clove, finely chopped
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice

1
Preheat the oven to 350.
2
In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes.
3
Drain.
4
Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil.
5
Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes.
6
Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer.
7
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.
8
Add the raisins to the cauliflower, along with 1/4 cup hot water, the pine nuts and chopped garlic.
9
Transfer the cazuela to the oven and bake the cauliflower for about 30 minutes, until it is very tender.
10
Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes.
11
Serve the cauliflower warm.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons raisins (not golden), 1/4 cup extra-virgin olive oil, 1 head cauliflower, cut into florets (4 cups), 1 teaspoon sugar, and more.

Yes, Pan-Roasted Cauliflower with Pine Nuts and Raisins falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Cauliflower with Pine Nuts and Raisins

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