Roasted Cauliflower Steaks with Golden Raisins & Pine Nuts

I have roasted cauliflower before but this recipe caught my eye when Valerie Bertinelli prepared it on the Food Network. The golden raisins and toasted pine nuts were, indeed, the perfect accompaniment to delicious roasted slices of cauliflower!
I did cut down the recipe and made a few minor changes; for the original click here: Valerie Bertinelli’sRoasted Cauliflower Steaks with Golden Raisins and Pine Nuts.

Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts
1 head cauliflower, cut vertically into ½” thick steaks (I also roasted some pieces that broke apart + saved the remaining pieces for another dish)
Extra virgin olive oil, for drizzling
Kosher salt & coarse black pepper
1 to 2 tablespoons pine nuts
3 to 4 tablespoons golden raisins
Fresh parsley leaves, chopped
  1. Preheat the oven to 425°.
  2. Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides.
  3. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
    This is what they looked like after flipping.
  4. Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until brown, about 3 minutes.
  5. Mix pine nuts and raisins.
  6. Transfer the roasted cauliflower to a serving platter or plates; drizzle with a little additional olive oil. Pour the pine nut-raisin mixture over the top andgarnish with chopped parsley.
Recipe without photos . . .
Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts
1 head cauliflower, cut vertically into ½” thick steaks (I also roasted some pieces that broke apart + saved the remaining pieces for another dish)
Extra virgin olive oil, for drizzling
Kosher salt & coarse black pepper
1 to 2 tablespoons pine nuts 
3 to 4 tablespoons golden raisins
Fresh parsley leaves, chopped
  1. Preheat the oven to 425°.
  2. Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides.
  3. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
  4. Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until brown, about 3 minutes.
  5. Mix pine nuts and raisins.
  6. Transfer the roasted cauliflower to a serving platter or plates; drizzle with a little additional olive oil. Pour the pine nut-raisin mixture over the top andgarnish with chopped parsley.

1 comment:

  1. Why black corinthian raisins (currants) is supposed to be a Greek nutritional treasure (ultrafood)?
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    ReplyDelete