Roasted Cauliflower with Pine Nuts and Raisins
Until the sixteenth century, the Italians were the only Europeans who appreciated the cauliflower. This recipe gives a nod to the vegetable’s Italian heritage and is a good match with most meats.
- 2 heads cauliflower, about 3 lb. total
- 4 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. red wine vinegar
- 2 Tbs. fresh lemon juice
- 3 Tbs. golden raisins, soaked in boiling water for 30 minutes
- 2 Tbs. coarsely chopped fresh flat-leaf parsley
- 1 tsp. shredded lemon zest
- 3 Tbs. pine nuts, toasted
Preheat an oven to 425ºF.
Core the cauliflower heads and cut into florets. Place on a rimmed baking sheet, drizzle with 2 Tbs. of the olive oil, and season with salt and pepper. Roast, turning once, until just tender, 25 to 30 minutes.
Meanwhile, in a small bowl, whisk together the remaining 2 Tbs. olive oil, the vinegar and lemon juice. Season the vinaigrette with salt and pepper and stir in the raisins.
Transfer the warm cauliflower to a serving dish and drizzle with the vinaigrette. Sprinkle with the parsley, lemon zest and pine nuts. To marry the flavors, let cool to room temperature before serving. Serves 8.
Variation: Capers or pitted and chopped green olives can be substituted for the raisins. A sprinkle of red pepper flakes is a welcome addition for anyone who likes spicy food.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).