If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I adapted this from an old Food and Wine Magazine recipe. Their version was great - but it needed more of the good stuff. I increased the amount of mint, pine nuts and raisins - and now fry the mint. This is great. As a side, though I often have this as a one bowl dinner when I am feeling lazy. —CSAchick
Serves 2 as a main dish, 4 as a side.
- 1 Head of cauliflower, florets removed from stem and broken into small pieces.
- 4 - 5 tablespoons Olive oil
- 1/4 cup Mint - I use whatever I have growing in my garden. Recently used a combination of pineapple mint and spearmint. I rip the mint up by hand so there are p,entry of big chunks.
- 1/4 cup Golden raisins.
- 1/4 cup Pine nuts, toasted - I tast them in a pan on the stove, shaking often until they are golden brown.
- Flaky sea salt
- Preheat oven to 400. Toss cauliflower florets with approx 2 T olive oil and a few pinches of salt. Roast until golden - about 20 - 25 minutes. Shake pan half way through.
- When cauliflower is done, place in bowl or plate. Heat 2 - 3 T olive oil. When oil hot but not smokey, toss mint in, reserving about a T to add at the end. Cook mint until just starts to crisp, 1 - 2 minutes.
- Add raisins. Cook until they start to carmelize and plump up, about a minute.
- Pour over cauliflower and add pine nuts, reserved mint and pinch of salt.
- Best served hot, but good room temperature as well. And not too ad the next day, either!
- This recipe was entered in the contest for Your Best Recipe with Mint
Give Peas a Chance
Pea guacamole and other offensive foods
Warning: You might be offended.
Burnt Toast: Episode 9
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.