Roasted Cauliflower with Walnuts and Raisins
Recipe - Coon Rapids Wine & Spirits
Roasted Cauliflower with Walnuts and Raisins
Prep Time10 Minutes
Servings6
Cook Time25 Minutes
Ingredients
3 tablespoons olive oil, plus more for brushing
1 teaspoon coriander
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1 head cauliflower, cut into 1-inch long, 1⁄2-inch-thick florets
4 garlic cloves, sliced
1/4 cup raisins, chopped
1/4 cup water
2 tablespoons rice wine vinegar
1/4 cup chopped Italian parsley
1/2 cup chopped toasted walnuts
Directions
- Heat oven to 400°F. Brush a large, rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin, and cayenne to blend in a large bowl. Add cauliflower and garlic, toss to coat.
- Spread into a single layer on baking sheet. Roast until cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, 12 minutes longer.
- Transfer to a serving dish. Set the baking sheet over medium heat. Combine raisins, water, and vinegar on the baking sheet and boil, scrapping up the browned bits and stirring until liquid is reduced to 2 tablespoons, about 1 minute. Pour over cauliflower. Add parsley and walnuts; toss to combine.
10 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Heat oven to 400°F. Brush a large, rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin, and cayenne to blend in a large bowl. Add cauliflower and garlic, toss to coat.
- Spread into a single layer on baking sheet. Roast until cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, 12 minutes longer.
- Transfer to a serving dish. Set the baking sheet over medium heat. Combine raisins, water, and vinegar on the baking sheet and boil, scrapping up the browned bits and stirring until liquid is reduced to 2 tablespoons, about 1 minute. Pour over cauliflower. Add parsley and walnuts; toss to combine.