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Simple Recipes for Every Day

Roasted Cauliflower with Toasted Panko and Golden Raisins

Roasted Cauliflower with Toasted Panko and Golden Raisins on a serving platter
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  45 min

Ingredients

  • 1 (2-pound) head of cauliflower, cut into florets
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons kosher salt
  • Freshly cracked black pepper, to taste
  • ¼ cup pine nuts
  • 3 tablespoons salted butter
  • ½ cup panko bread crumbs
  • ⅔ cup golden raisins
  • ½ cup chicken stock
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped flat-leaf parsley

Method

  1. Preheat the oven to 425°F with a rack in the center position.
  2. Add the cauliflower to a large rimmed sheet pan in a single layer. Toss with the olive oil and season with salt and pepper.
  3. Roast the cauliflower, tossing occasionally, until golden and crispy, about 45 minutes.
  4. Meanwhile, add the pine nuts to a small skillet and cook over medium-low heat, stirring, until lightly brown and toasted, about 5 minutes. Transfer to a small bowl. Melt the butter in the same skillet over medium-low heat. Once the butter is melted, add the panko and cook, stirring, until browned and toasted.
  5. To a small saucepan, add the raisins, chicken stock, and vinegar and bring to a simmer over medium heat. Cook until the liquid has reduced and the raisins are plump.
  6. Sprinkle the cauliflower with the raisins, pine nuts, half of the panko and half of the parsley and toss until combined. Transfer to a serving platter and top with remaining panko and parsley. Serve warm.