Roasted Cauliflower with Toasted Panko and Golden Raisins

Story by Holly
Roasted Cauliflower with Toasted Panko and Golden Raisins
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These last couple weeks have been some of the busiest for both Natalie and I. Besides the obvious Thanksgiving prep and testing, we also just wrapped up our third catering event together, feeding 100 lovely ladies! There is something extraordinarily delightful and soul satisfying watching that many people enjoying our food. It’s one of the most gracious crowds of women. Generous with compliments that make us proud to do what we do. We are thankful that they can see past the occasional flaw and recognize the time and effort it takes to serve in this capacity. Thank you ladies!


Wonderful if you are in the mood for a little change from the ordinary or if you are just a veggie lover.

These events are great and keep us busy, but the most rewarding event that occupied our time last week was the honor of attending Natalie’s sister’s birth. The plan all along was to have Natalie present as the supporting sister roll, but I somehow earned a spot in the birthing room as extra labor support to offer an extra hand for massage or leg holding. Thank you Annalise for inviting me into such an amazing experience. Natalie and I lost an entire night’s sleep, but it was worth it. Merryweather Rose is a stunning little bundle of babe. And Annalise? Well, she was a champion laborer. We did eventually catch up on our sleep. I think.

We’ve managed to stay mostly on task with these Thanksgiving recipe posts. Thanks for letting us play a little catch up. This crispy cauliflower recipe is one fabulous side dish. Wonderful if you are in the mood for a little change from the ordinary or if you are just a veggie lover. If you don’t use it this week tuck it in your back pocket to revisit as a hearty weeknight dinner.

Stay with us for the next couple days. We are excited to share our best potato, gravy and turkey recipes.

Roasted Cauliflower with Toasted Panko and Golden Raisins

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
salt and freshly ground pepper to taste
1/4 cup pine nuts
3/4 cup panko bread crumbs
3 tbsp butter
1/3 cup chicken broth
1/3 cup golden raisins
1 tbsp white wine vinegar
2 tbsp chopped flat-leaf parsley

Method

  1. Preheat oven to 425°. 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.