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
- Preheat the oven to 425°.
- Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides.
- 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. - Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until brown, about 3 minutes.
- Mix pine nuts and raisins.
- 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
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
- Preheat the oven to 425°.
- Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides.
- Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
- Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until brown, about 3 minutes.
- Mix pine nuts and raisins.
- 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.
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