Pan-Roasted Cauliflower with Pine Nuts and Raisins

Pan-Roasted Cauliflower with Pine Nuts and Raisins
Photo by Kana Okada


  • 1 teaspoon(s) sugar
  • Salt and freshly ground black pepper
  • 1 head(s) cauliflower
  • 2 cup(s) tomatoes—drained
  • 2 tablespoon(s) chopped parsley
  • 1.5 tablespoon(s) fresh lemon juice
  • pinch(s) of crushed red pepper
  • + 4 more ingredients
    • 2 tablespoon(s) pine nuts
    • 0.25 cup(s) extra-virgin olive oil
    • 2 tablespoon(s) raisins
    • 1 clove(s) garlic

Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower s...

View full recipe at Food & Wine


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