Roasted Cauliflower with Kalamata Olives, Pine Nuts and Raisins

Roasted Cauliflower with Kalamata Olives, Raisins and Pine Nuts

Cauliflower is one of the few vegetables that I used to really dislike. Note that I said “used to.” I’m sure I’ve mentioned my love affair with roasting when it comes to preparing vegetables, and that was what brought me over to enjoying cauliflower. Roasting this healthy cruciferous veggie brings out a warmer flavor, but the texture is the real treat. Raw cauliflower seems too hard and oddly crunchy, while steaming or boiling can turn it to mush, but roasting makes it perfect. You’ll just have to trust me – give it a try!

Cauliflower is high in Vitamin C and B-complex vitamins. Cauliflower comes in white, orange, green or purple which can be fun to experiment with in recipes. This recipe would be particularly lovely with purple cauliflower and golden raisins. Modified from this recipe which uses capers instead of kalamata olives and agave nectar instead of honey, I think you’ll enjoy my featured veggie dish for today.



Roasted Cauliflower with Kalamata Olives, Pine Nuts and Raisins

Cauliflower

 

Roasted Cauliflower with

Kalamata Olives, Raisins and

Pine Nuts

  • 1 head cauliflower, trimmed and cut into chunks
  • 4 Tbs olive oil, divided
  • 1/4 cup kalamata olives, pitted and chopped
  • 1/4 cup toasted pine nuts
  • 1/4 cup raisins
  • 1 Tbs sherry vinegar
  • 1 Tbs agave nectar
  • 2 Tbs chopped fresh parsley
  • salt and pepper to taste

Preheat oven to 500 degrees Fahrenheit.

Roasted Cauliflower

 

Roasted Cauliflower Dressing Ingredients

Toss cauliflower with 2 Tbs olive oil and season to taste with salt and pepper. Arrange on greased baking sheet and bake, turning once halfway, until well browned, about 20 minutes.

In a bowl, combine remaining 2 Tbs olive oil, kalamata olives, pine nuts, raisins, vinegar, agave nectar, and parsley. Season with additional salt and pepper as desired.

Roasted Cauliflower with Kalamata Olives, Raisins and Pine Nuts

Place roasted cauliflower on a serving plate and top with dressing. Serve immediately.

Roasted Cauliflower with Kalamata Olives, Raisins and Toasted Pine Nuts

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 27 days of recipes, here they are:

Printable Version:

Roasted Cauliflower with Kalamata Olives, Raisins and Pine Nuts
 
Serves: 4
Ingredients
  • 1 head cauliflower, trimmed and cut into chunks
  • 4 Tbs olive oil, divided
  • ¼ cup kalamata olives, pitted and chopped
  • ¼ cup toasted pine nuts
  • ¼ cup raisins
  • 1 Tbs sherry vinegar
  • 1 Tbs agave nectar
  • 2 Tbs chopped fresh parsley
  • salt and pepper to taste
Instructions
  1. Preheat oven to 500 degrees Fahrenheit.
  2. Toss cauliflower with 2 Tbs olive oil and season to taste with salt and pepper. Arrange on greased baking sheet and bake, turning once halfway, until well browned, about 20 minutes.
  3. In a bowl, combine remaining 2 Tbs olive oil, kalamata olives, pine nuts, raisins, vinegar, agave nectar, and parsley. Season with additional salt and pepper as desired.
  4. Place roasted cauliflower on a serving plate and top with dressing. Serve immediately.

 

 

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