This is a terrific, healthful recipe, bursting with flavor, and will perk up any dinner party menu. The pine nuts and raisins complement the garlicky sauce perfectly. I didn't change a thing in the recipe. Served it with seared cod and my guests practically licked their plates clean. Two forks up!
Roasted Cauliflower With Pine Nuts and Raisins
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Stand: 5 Minutes
Bake: 20 Minutes
Broil: 2 Minutes
- Calories: 221
- Calories from fat: 0.0%
- Fat: 16g
- Saturated fat: 3.3g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 4.1g
- Protein: 4.9g
- Carbohydrate: 18.8g
- Fiber: 4.5g
- Cholesterol: 7.5mg
- Iron: 1.3mg
- Sodium: 366mg
- Calcium: 42mg
- 1/4 cup golden raisins
- 1 head cauliflower (about 2 lb.)
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh or 1/2 tsp. dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 large garlic clove, pressed
- 1/4 cup Japanese breadcrumbs (panko)
- 1. Preheat oven to 400°. Cover raisins with hot water in a small bowl; let stand 5 minutes or until plump. Drain.
- 2. Cut cauliflower into equal-size florets. Toss together florets, pine nuts, olive oil, and thyme in a jelly-roll pan. Spread in single layer, and season with salt and pepper.
- 3. Bake at 400° for 20 minutes or until edges of cauliflower are caramelized and nuts are toasted. Remove from oven. Increase oven temperature to broil.
- 4. Microwave butter with garlic in a small glass bowl at HIGH 30 seconds. Stir in raisins and breadcrumbs. Toss raisin mixture with cauliflower mixture in jelly-roll pan, and spread mixture in a single layer.
- 5. Broil 6 inches from heat 2 minutes or just until golden. Serve immediately.
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