Broccoli And Cauliflower With Pine Nuts And Raisins Food

ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS

Steps:

• Preheat the oven to 425 degrees F.
• Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
• Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
• Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.

BROCCOLI AND CAULIFLOWER WITH PINE NUTS AND RAISINS

Steps:

• Cook broccoli and cauliflower just until tender (about 5-7 minutes after it comes to a rolling boil), and drain.
• Meanwhile soak raisins in very hot water to plump them up a bit.
• Heat oil over medium high heat, and sauteé garlic just until slightly golden, then add pine nuts and sauteé another minute.
• Pour garlic/pine nut oil over broccoli and cauliflower and toss with drained raisins and bacon.
• Salt and pepper to taste.

ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.
• While cauliflower roasts, combine remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.
• Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.

BROCCOLI RABE WITH PINE NUTS AND RAISINS

Steps:

• In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.