Roasted Cauliflower with Toasted Panko and Golden Raisins
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
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
Preheat the oven to 425°F with a rack in the center position.
Add the cauliflower to a large rimmed sheet pan in a single layer. Toss with the olive oil and season with salt and pepper.
Roast the cauliflower, tossing occasionally, until golden and crispy, about 45 minutes.
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.
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.
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.
