Wednesday, March 16, 2016

Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts

I took off from work yesterday. I watched a lot of Food Network. Did you know Valerie Bertinelli has a cooking show? I didn't. Now I do. I saw her make this cauliflower dish and, since I had all the ingredients, I made it for dinner. I only used one cauliflower but I did not halve the amount of topping. I was worried that it would need spices, but nope! It's perfect. This was delicious and simple and great. I had it with some couscous. I also had some leftovers for lunch today. I love this and would definitely make it again.


Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts
Valerie Bertinelli

2 heads cauliflower, cut vertically into 1/2-inch-thick steaks (4 to 6 steaks total)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon butter
1/4 cup fresh parsley leaves

Preheat the oven to 425 degrees F.

Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.

Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.

Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.

Servings: 4-6

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