This Roasted purple cauliflower, toasted pine nuts, and sweet, softened golden raisins make a colorful side dish that can be served with just about any protein. Or as a main vegetarian option with salad.
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Roasted cauliflower (whether purple, yellow or white) tastes yummy! Roasting at high heat gives cauliflower a sweet, almost caramelized flavor. The florets end up soft, but not mushy.
If you are looking for a lower carb option, skip the raisins and substitute with capers or olives instead.
I served it with Marcona Almond and Parmesan Crusted Salmon for an easy, yet deliciously healthy weeknight meal.
Roasted Purple Cauliflower with Pine Nuts and Golden Raisins and Balsamic Drizzle
Yields approximately 4 servings depending on the size of your head of cauliflower
Ingredients:
1 head purple cauliflower,* cored and cut into florets
4 tablespoons extra-virgin olive oil divided
kosher salt
black pepper to taste
1/4 cup pine nuts
1/4 cup golden raisins
1 Tablespoon fresh Italian parsley, chopped
1 Tablespoon lemon juice
2-3 teaspoons balsamic vinegar
*if you can't find purple cauliflower, substitute regular cauliflower.
Yields approximately 4 servings depending on the size of your head of cauliflower
Ingredients:
1 head purple cauliflower,* cored and cut into florets
4 tablespoons extra-virgin olive oil divided
kosher salt
black pepper to taste
1/4 cup pine nuts
1/4 cup golden raisins
1 Tablespoon fresh Italian parsley, chopped
1 Tablespoon lemon juice
2-3 teaspoons balsamic vinegar
*if you can't find purple cauliflower, substitute regular cauliflower.
Directions:
Preheat oven to 425°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.
In a medium, dry skillet, toast the pine nuts over medium heat. They burn easily, so keep an eye on them. Once they start to turn a light brown color and have a fragrant smell, add the golden raisins, lemon juice and remaining 2 tablespoons olive oil to the skillet. Reduce heat and cook for another minute until raisins have softened and plumped a bit.
Turn off heat and stir in the parsley.
Toss the roasted cauliflower with the pine nut and raisin mixture. Drizzle with balsamic vinegar. Add more salt and pepper if necessary.
Serve immediately or at room temperature.
Preheat oven to 425°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.
In a medium, dry skillet, toast the pine nuts over medium heat. They burn easily, so keep an eye on them. Once they start to turn a light brown color and have a fragrant smell, add the golden raisins, lemon juice and remaining 2 tablespoons olive oil to the skillet. Reduce heat and cook for another minute until raisins have softened and plumped a bit.
Turn off heat and stir in the parsley.
Toss the roasted cauliflower with the pine nut and raisin mixture. Drizzle with balsamic vinegar. Add more salt and pepper if necessary.
Serve immediately or at room temperature.
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