Thursday, February 10, 2011

Roasted Cauliflower with Golden Raisins

Mmmm....roasted cauliflower. Cauliflower is another one of those things I discovered I like if it is made just right. Roasting is just right. M disagrees--she likes the cauliflower steamed or lightly boiled. The browned sections of roasted cauliflower equals burnt, so she won't touch it.

We (Curtis and I) enjoyed this. This is a nice switch from the roasted Brussels sprouts and cauliflower I usually make.

This serves 2 - 4 adults depending on the size of your head of cauliflower

Roasted Cauliflower with Golden Raisins
from Food and Wine magazine

1 head of cauliflower, cut into small florets
2 1/2 T extra virgin olive oil
1 T balsamic vinegar (white is preferable, but I used regular and it was just fine)
salt and freshly ground pepper
2 T golden raisins
1/4 c Pecorino Romano, Manchego, or Parmesan cheese, freshly grated
1 T parsley, chopped

Spread the cauliflower on a jelly roll (half sheet pan with sides) pan. Drizzle with 2 T olive oil and balsamic vinegar. Season lightly with salt and black pepper. Toss well. Roast in a preheated 375 degrees oven for 40 minutes, or until tender. Transfer to serving bowl. Meanwhile (during the last five minutes or so of the cauliflower's roasting time), heat remaining 1/2 T olive oil in a small skillet. Add the raisins and cook over medium heat about 1 minute, or until hot. Add the raisins to the cauliflower. Sprinkle with cheese and parsley. Serve hot.

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