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Simple Recipes for Every Day

Roasted Cauliflower with Toasted Panko and Golden Raisins

Roasted Cauliflower with Panko and golden raisins on a plate
  • Serves: 8
  • Prep Time:  20 min
  • Cook Time:  45 min

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.