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A menu from the Froghaven Recipe Book

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Roasted Cauliflower with Pine Nuts and Raisins heart healthy

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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