Roasted Cauliflower with Pine Nuts and Raisins
1 head cauliflower
1-4 garlic cloves (your taste)
1/4 cup pine nuts
2-3 Tbsp. olive oil
2-3 whole sprigs thyme
1/4 cup bread crumbs
2 teas. butter
Preheat oven to 400 degrees. Cover raisins in hot tap water in a small bowl
and set aside. Remove leaves and core of cauliflower and break into florets of
uniform size. Smash garlic cloves with the flat side of a chef's knife,
discarding the paper husk. Place cauliflower florets, garlic and pine nuts in
a bowl and drizzle with 2 Tbsp. olive oil. Toss well with a spoon to coat.
Spread in a single layer in a baking dish, salt and pepper, and place sprigs
of thyme on top. Bake for 10 minutes; turn the florets with a spatula. If
mixture seems dry, add a splash of olive oil and toss.
Bake 10 minutes more.
Turn again with spatula and bake an additional 5 to 10 minutes, watching
carefully. The cauliflower should have carmelized edges and the nuts should be
well browned. Drain raisins and toss with cauliflower.
Turn oven to broil. Remove garlic and sprigs of thyme. Push mixture together
so that florets remain in a single layer but touching closely. Carefully
distribute bread crumbs over the top and dot with butter. Broil 6 inches from
the element just until crumbs brown, about 2 minutes. Serve hot, warm or at
room temperature, but do not refrigerate.
Worth the effort!
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