Roasted Cauliflower and Pine Nuts
This recipe came from the web site for “The Chew”. Unfortunately for me the original called for currants which are impossible to find in my grocery stores, so I substituted raisins. It was alright but I think just the cauliflower and pine nuts are a stand alone dish and you really don’t need the extra sweetness.
Ingredients for Cauliflower and Pine Nuts
- ¼ cup toasted pine nuts
- 1 head of Cauliflower cut into small florets
- 3 shallot finely chopped
- ¼ cup currants or raisins (optional)
- 1 Tbs red wine vinegar
- 2 Tbs honey
- Olive oil
- salt and pepper to taste
- chopped parsley for garnish
Directions for Cauliflower and Pine Nuts
My take on this recipe is that unless you have a super large stove top and a saute pan to match, it will work best in the oven under the broiler with the cauliflower on a sheet pan.
Begin by toasting the pine nuts in a saute pan on medium heat. Once toasted remove to a bowl to stop the cooking and set aside.
Put the cauliflower into a large bowl with a little olive oil and salt and pepper and toss. Spread on sheet pan in a single layer.
Place under the broiler and cook until the tops of the cauliflower begin to brown. Take out of the broiler add the shallots stir to combine and return to the broiler until the cauliflower is golden brown and cooked through.
Add the currants if using, and the pine nuts, vinegar, and honey and stir to combine. Cook for one or two more minutes. Taste and adjust seasoning as necessary. Drizzle a little olive oil on top put into bowl and garnish with parsley and serve.
Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
MIU France Large Stainless Steel Slotted Turner, 3 by 11-Inch
It’s vegetables, raisins, nuts all real big on my do not eat list. Phooey a little more shopping at the butchers and a little less at the green grocers!
- ¼ cup toasted pine nuts
- 1 head of Cauliflower cut into small florets
- 3 shallot finely chopped
- ¼ cup currants or raisins (optional)
- 1 Tbs red wine vinegar
- 2 Tbs honey
- Olive oil
- salt and pepper to taste
- chopped parsley for garnish
- Begin by toasting the pine nuts in a saute pan on medium heat. Once toasted remove to a bowl to stop the cooking and set aside.
- Put the cauliflower into a large bowl with a little olive oil and salt and pepper and toss. Spread on sheet pan in a single layer.
- Place under the broiler and cook until the tops of the cauliflower begin to brown. Take out of the broiler add the shallots stir to combine and return to the broiler until the cauliflower is golden brown and cooked through.
- Add the currants if using, the pine nuts, vinegar, and honey and stir to combine. Taste and adjust seasoning as necessary. Drizzle a little olive oil on top put into bowl and garnish with parsley and serve.
- My take on this recipe is that unless you have a super large stove top and a saute pan to match, it will work best in the oven under the broiler with the cauliflower on a sheet pan.
- This recipe came from the web site for "The Chew". Unfortunately for me the original called for currants which are impossible to find in my grocery stores, so I substituted raisins. It was alright but I think just the cauliflower and pine nuts are a stand alone dish and you really don't need the extra sweetness.
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Based on 1 Review(s)