Description
Roasted Cauliflower with Pistachios and Raisins turns a humble vegetable into a beautiful, caramelized and delicious dish! Garlic butter, crunchy pistachios and sweet golden raisins turn roasted cauliflower into a company worthy recipe.
Ingredients
Scale
- 1 head of cauliflower, cored, with florets sliced into large pieces.
- 2 tablespoons of olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 2 cloves garlic, sliced
- 1/2 cup golden raisins, chopped if desired
- 1/3 cup roasted pistachios
- Italian parsley, chopped to garnish, optional
Instructions
- Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.
- Cut the head of cauliflower in half, then cut the large florets off of the core. Discard the cores. Slice each large floret into two or three large slices, depending on the size of the florets. When you get to the small florets, you can leave them whole. Toss the cauliflower with one tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon of freshly ground black pepper.
- Lay the cauliflower pieces on the baking sheet, cut side down to get the most browning. Sprinkle another tablespoon of olive oil over the top of the cauliflower. Bake for 35-40 minutes until the cauliflower is tender and nicely browned.
- While the cauliflower is roasting, place the butter in a small saucepan and heat over medium low heat until melted. Add the chopped golden raisins and sauté for five minutes or so. Add the sliced garlic, reduce the heat to low, and sauté for another 5 minutes. You want the garlic to infuse the butter, but do not want the garlic to brown as it may become bitter. Set the butter mixture aside until the cauliflower is done.
- When the cauliflower is nicely roasted, place it in your serving bowl and top with the butter, garlic, raisin mixture and the pistachios. Top with parsley, if desired, to make it look pretty.
