Enjoy this Mediterranean-inspired recipe that is rich with antioxidants and high in fiber.
This powerhouse dish is full of fiber and antioxidants! Just one cup of cauliflower provides over 75% of your daily recommended intake of vitamin C, has cancer-fighting minerals and boosts cardiovascular health. Gently tossed in extra-virgin olive oil and lemon juice, this recipe also boasts heart-healthy fats, anti-inflammatory properties and may even help prevent Alzheimers Disease.
Feel free to swap out the raisins for dried cranberries (go for those with no added sugar!) or even your favorite type of olive. Enjoy this vegetable dish hot or cold and as a main course or healthy side.
- 1 large head cauliflower cored and cut into florets (about 4 cups total)
- 4 tablespoons extra-virgin olive oil
- kosher salt
- black pepper to taste
- 1/4 cup pine nuts
- 1/4 cup golden raisins
- juice and zest of one lemon
- 1/4 cup chopped fresh Italian parsley
- Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Spread the cauliflower on the baking sheet, drizzle with 2 tablespoons extra-virgin olive oil, and season with salt and pepper to taste. Toss to coat. Spread cauliflower evenly on the baking sheet and roast for 20-25 minutes, tossing once, or until browned and tender.
- Toast the pine nuts in a medium, dry skillet over medium heat. (They are easy to burn, so keep a close eye on them!) Once they begin to turn fragrant and have a light brown color, add the raisins, remaining 2 tablespoons olive oil, and lemon juice to the skillet. Cook for about one more minute on very low heat, or until raisins have softened and plumped a bit.
- Turn off heat and stir in the parsley and lemon zest.
- Toss the roasted cauliflower with the pine nut and raisin mixture. Can be served warm or cold.
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