Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Cauliflower with Pine Nuts and Raisins

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Cauliflower with Pine Nuts and Raisins Empty Roasted Cauliflower with Pine Nuts and Raisins

    Post by Lobo Sun 24 Jan 2016, 3:06 am

    Roasted Cauliflower with Pine Nuts and Raisins Img6l
    Roasted Cauliflower with Pine Nuts and Raisins
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    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Servings: 8
    Until the sixteenth century, the Italians were the only Europeans who appreciated the cauliflower. This recipe gives a nod to the vegetable’s Italian heritage and is a good match with most meats.






    • 44

    Ingredients:


    • 2 heads cauliflower, about 3 lb. total
    • 4 Tbs. extra-virgin olive oil 
    • Sea salt and freshly ground pepper, to taste
    • 2 Tbs. red wine vinegar
    • 2 Tbs. fresh lemon juice
    • 3 Tbs. golden raisins, soaked in boiling water for 30 minutes
        and drained
    • 2 Tbs. coarsely chopped fresh flat-leaf parsley
    • 1 tsp. shredded lemon zest
    • 3 Tbs. pine nuts, toasted

    Directions:

    Preheat an oven to 425ºF.

    Core the cauliflower heads and cut into florets. Place on a rimmed baking sheet, drizzle with 2 Tbs. of the olive oil, and season with salt and pepper. Roast, turning once, until just tender, 25 to 30 minutes.

    Meanwhile, in a small bowl, whisk together the remaining 2 Tbs. olive oil, the vinegar and lemon juice. Season the vinaigrette with salt and pepper and stir in the raisins.

    Transfer the warm cauliflower to a serving dish and drizzle with the vinaigrette. Sprinkle with the parsley, lemon zest and pine nuts. To marry the flavors, let cool to room temperature before serving. Serves 8.

    Variation: Capers or pitted and chopped green olives can be substituted for the raisins. A sprinkle of red pepper flakes is a welcome addition for anyone who likes spicy food.

    Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

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