Roasted Cauliflower with Golden Raisins and Pine Nuts
Summer 2009 Recipe
Contributed by Edible Communities
If you’ve never eaten roasted cauliflower, you’ve been missing out. Its nutty flavor and slightly crispy texture will make all those memories of waterlogged white blobs vanish immediately. It’s the rare child who doesn’t gobble up cauliflower when made this way. It’s also delicious tossed with a medium-size shaped pasta like ziti or gemelli.
Makes 4 to 6 servings as a side dish; 4 servings over pasta as a main course
1 medium head (about 2 to 3 pounds) cauliflower, cored and cut into small florets
3 tablespoons extra virgin olive oil
1 ½ teaspoons kosher salt, plus more if needed
1/3 cup pine nuts
2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg or ground cardamom
1/8 teaspoon ground cayenne, optional
1/2 cup golden raisins, dried currants or Thompson raisins
1. Preheat the oven to 400º F. Line a large rimmed baking sheet with parchment paper. Lightly grease the parchment paper.
2. Spread the cauliflower onto the baking sheet in a single layer. Drizzle the cauliflower with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the salt. Bake for 15 minutes. Stir the cauliflower and bake until it is lightly browned and tender, about 10 to 20 minutes.
3. In a large skillet or sauté pan, cook the pine nuts over medium heat, stirring often until very lightly browned, about 2 minutes. Remove the pine nuts to a dish; set aside. In the same skillet, heat the remaining tablespoon of oil over medium heat. Add the leeks and cook, stirring often until lightly browned, about 3 to 5 minutes. Stir in the pepper, nutmeg, cayenne (if using), and the remaining 1/2 teaspoon of salt. Remove from the heat.
4. In a large bowl, toss the roasted cauliflower with the leek mixture, pine nuts and raisins. Taste and adjust seasoning as needed. Great served hot or at room temperature.