Roasted Cauliflower With Pears, Pistachios And Sage

Name: Roasted Cauliflower With Pears, Pistachios And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cauliflower; 1 bunch organic cauliflower, cut into florets; XVOO; 2 ripe organic pears, peeled and thinly sliced on a mandolin; 1/4 cup golden raisins, reconstituted in hot water and strained; 1/4 cup pistachio nuts, shelled; 8 sage leaves, fried in olive oil; 1/2 bunch scallions, green parts only, finely sliced; 1 tablespoon chopped parsley; salt and pepper, to taste; seeds from 1/2 pomegranate for garnish (optional); For the vinaigrette; 1 tablespoon Dijon mustard; 1 teaspoon acacia or wildflower honey; 2 tablespoons aged sherry wine vinegar; 1/2 cup light olive oil; salt and pepper, to taste

Servings: persons

For the cauliflower
1 bunch organic cauliflower, cut into florets
XVOO
2 ripe organic pears, peeled and thinly sliced on a mandolin
1/4 cup golden raisins, reconstituted in hot water and strained
1/4 cup pistachio nuts, shelled
8 sage leaves, fried in olive oil
1/2 bunch scallions, green parts only, finely sliced
1 tablespoon chopped parsley
salt and pepper, to taste
seeds from 1/2 pomegranate for garnish (optional)
For the vinaigrette
1 tablespoon Dijon mustard
1 teaspoon acacia or wildflower honey
2 tablespoons aged sherry wine vinegar
1/2 cup light olive oil
salt and pepper, to taste

1
Preheat the oven to 450 degrees. Toss the cauliflower florets with the olive oil, salt and pepper. Place the florets on a parchment lined baking sheet and roast them for about 20 minutes until golden brown. Stir occasionally to prevent the cauliflower from burning.
2
While the cauliflower is roasting, whisk the mustard, honey and vinegar in a small bowl and slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper to taste and set aside.
3
Remove the cauliflower from the oven and transfer it to a medium size stainless steel bowl. While still warm, stir in the vinaigrette. Gently stir in the sliced pears, raisins, pistachio, crumbled sage leaves, scallions and parsley. Season with salt and pepper and garnish with the pomegranate seeds. Serve at room temperature.

2048

kcal

Calories

230

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: For the cauliflower, 1 bunch organic cauliflower, cut into florets, XVOO, 2 ripe organic pears, peeled and thinly sliced on a mandolin, and more.

Yes, Roasted Cauliflower With Pears, Pistachios And Sage 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.

That's it — enjoy your meal!