Tri-Colored Roasted Cauliflower

By Chef Amanda DeLaura

Nothing is more beautiful than combining many wonderfully colored vegetables together and then watching your kiddos devour them at the dinner table. You’ll notice that the sweetness and richness from the golden raisins and pine nuts makes the culinary experience all the more enjoyable! Bon appétit!!
Serves 6+
2 Tbsp golden raisins
4 to 5 cups cauliflower florets, of varying colors (I tend to use white, purple & green)
1/3 cup extra virgin olive oil
1 cup cherry tomatoes, sliced in half
pinch of crushed red chili flakes
2 Tbsp pine nuts
1 clove garlic, crushed
2 Tbsp fresh parsley, chopped
1 1/2 Tbsp lemon juice
  1. In a small bowl, cover the raisins in hot water, let sit for 10 minutes and then drain.
  2. Meanwhile, heat oven to 375ºF. Toss the cauliflower in the olive oil and season with salt, pepper and crushed chili flakes. Place onto a very large (or 2 medium) baking sheets and bake for 20 minutes, till beginning to brown. Stir in the cherry tomatoes and pine nuts and continue to bake for about 15 minutes.
  3. Remove the cauliflower from the oven and toss in a large bowl with the pine nuts, garlic, parsley, lemon juice and golden raisins. Serve as desired and enjoy! This dish pairs wonderfully well with seafood — think salmon, halibut or shrimp.

0 Comment

Leave a Comment

Please note, comments must be approved before they are published