Some days, cooking is just about getting food on my plate quickly. But when I have more time on my hands, I like to jazz things up. There’s only so much steamed cauliflower or broccoli you can eat before it gets truly boring.
This recipe for pan-roasted cauliflower is so delectable that it deserves a place in your holiday menu. It is somewhat time consuming, but well worth the effort. Trust me!
Pan-Roasted Cauliflower with Pecans and Raisins
- 2 tbsp raisins
- 1/4 cup extra-virgin olive oil
- 1 head cauliflower, cut into florets (4 cups)
- 1 tsp cane sugar
- 1 large can diced tomatoes with their juices
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
- 1/4 cup chopped pecans
- 2 garlic cloves, finely chopped
- 1/4 cup chopped cilantro
- 1 1/2 tbsp fresh lemon juice
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 large ovenproof skillet, heat the oil. Add the cauliflower and cane sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes.
Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook another 5 minutes.
Add the raisins, the pecans and the chopped garlic to the cauliflower. Transfer the skillet to the oven and bake for about 30 minutes, until the cauliflower is very tender. Stir in the cilantro and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.
Adapted from Food & Wine