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
2 as a main dish, 4 as a side.
Head of cauliflower, florets removed from stem and broken into small pieces.
4 - 5 tablespoons
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.
Pine nuts, toasted - I tast them in a pan on the stove, shaking often until they are golden brown.
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!