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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Roasted Cauliflower with Pine Nuts and Raisins

Share

Lobo
Moderator
Moderator

Posts : 18078
Thanked : 883
Join date : 2013-01-12

Roasted Cauliflower with Pine Nuts and Raisins

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


Roasted Cauliflower with Pine Nuts and Raisins

Be the first to Write a Review
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.



  • Printer Friendly Version






  • 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).

Related Tips


  • All About Cauliflower

    Current date/time is Fri 09 Dec 2016, 7:07 pm