Roasted Cauliflower with Toasted Panko and Golden Raisins

Roasted Cauliflower with Panko and golden raisins on a plate
Tap any image to pin it.

When does a healthy side dish become the main event? When it’s this tangy-sweet, perfectly crisp roasted cauliflower with toasted panko and golden raisins.  

Deliciously Good For You. 

Low-carb, low-calorie, and bursting with big, bold, delicious flavors? Yes! Roasted cauliflower can be just as delicious as its carb-laden counterparts, and this crispy, savory preparation proves it. Panko breadcrumbs give it a crispy crunch, and warm, vinegar-spiked golden raisins lend a sweet and tangy bite to everyone’s favorite cruciferous vegetable. 

How to Cut Cauliflower into Perfect Little Florets.

Using a sharp knife on a clean cutting board, carefully cut the cauliflower in half through the big, main middle stem. Now you can clearly see where each floret is attached to the main stem. With the tip of your knife, cut each floret off at the base of its stem. You can also snap the florets off of the main core stem by hand, if that feels easier for you. Once you've cut or broken all of the florets away from the core, you can cut them into smaller florets, if you'd like to. Wash the cauliflower florets after you've cut them—they'll get a lot cleaner washed as tiny florets than if you wash the whole head before cutting. 

How to Roast Cauliflower

Once your cauliflower is floret-ed and washed, you’re ready to roast! Oven-roasted cauliflower has been having a moment for about a decade now, and rightly so! Roasting takes an otherwise neutral-tasting vegetable from ho-hum to a golden-brown, crisp, potato-like dream, with richly caramelized edges that’ll keep you coming back for more. Here’s how to roast cauliflower (it’s really easy!):  

  1. “Roasting” means high heat, so boldly crank your oven to 425°F. 
  2. Toss the cauliflower florets in olive oil, salt and pepper. 
  3. Pop it in the oven for about 45 minutes. 
  4. Done! You could stop here, and serve the roasted cauliflower right out of the oven. But with a 45 minute roasting time, you’ve got time to take things over the top. 

Panko Makes This the Best Roasted Cauliflower Recipe EVER.

Panko—a type of Japanese breadcrumb—is a pantry staple in our homes for its light, airy, flaky texture and unique ability to bring exactly the crispy-crunchy texture we’re looking for to so many dishes. Panko is made from bread flakes rather than breadcrumbs, and so the texture that it gives to dishes like this crispy roasted cauliflower with panko and golden raisins is light and delicate. Toasting the panko lightly in butter is our way of adding a little heft and richness to this vegetarian side dish—a little butter makes everything better.  

White Wine Vinegar + Golden Raisins. Stay With Us, Here.   

Buttery panko, cauliflower roasted to the point of caramelization, and toasted pine nuts—rich, rich, rich flavors that are to die for, but in need of a little lift. That’s where these vinegar-plumped golden raisins come in! Sweet raisins are brought back to life with a quick simmer in chicken broth and white wine vinegar. They emerge from the pan warm and juicy, with a gorgeous zing that brings more than its fair share of complexity to this dish.  

Roasted Cauliflower With Panko And Golden Raisins on a plate

Tools You’ll Need: 

We’re Crazy for These Easy Cauliflower Recipes: 

How Was It? 

We hope this roasted cauliflower with toasted panko and golden raisins wowed your tastebuds! If you make it, snap a photo, and tag us on Instagram using @themodernproper and #themodernproper so we can see! Happy eating!

Roasted Cauliflower with Toasted Panko and Golden Raisins

Serves 8

Ingredients

2 lb head of cauliflower, cut into bite size florets
3 tbsp olive oil
2 tsp salt
freshly ground pepper to taste
1/4 cup pine nuts
1/2 cup panko bread crumbs
3 tbsp butter
1/2 cup chicken broth
2/3 cup golden raisins
2 tbsp white wine vinegar
2 tbsp chopped flat-leaf parsley

Method

  1. Heat oven to 425°F. Place cauliflower florets in a single layer on a parchment lined, rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Lightly toss to coat.
  2. Roast, tossing occasionally until cauliflower is golden and crispy, about 45 minutes. Meanwhile, place pine nuts in a pan over medium low heat, toss until lightly brown and toasted, about 5 minutes. Place toasted pine nuts in a small bowl and set aside. Using the same pan, heat butter over medium-low heat until melted. Add panko to melted butter and toss until browned and toasted. Set aside the toasted panko.
  3. In a small sauce pan sauté the raisins in the chicken broth and vinegar over medium heat. Bring to a simmer. Continue cooking until liquid has reduced and raisins are plump. Once your raisin mixture is done, it’s time to put all the elements together.
  4. Sprinkle cauliflower with panko, pine nuts, raisins and parsley. Toss until incorporated. Reserve a little of each to sprinkle on top of the dish once plated. Serve warm.