Quite often, I’ll discover a new recipe simply by needing to use up the remnants of my vegetable crisper! This recipe is a case in point. Coming home one evening I knew we were going to have salmon for dinner but salmon with what? Opening the vegetable crisper there sat a cauliflower looking up at me which I had bought intending to make soup with but hadn’t quite got around to. Cauliflower and salmon? Yes that’s a match so it looks like that’s dinner. I remember seeing a TV cooking show where they roasted the cauliflower and then added pine nuts and raisins and on investigation in the pantry, I had both of those to hand so decided to give it a go.
The result was very flavourful and complimented the salmon well but would go just as well with chicken or a nice pork chop. The original recipe I saw actually cut the cauliflower into ‘steaks’ so it could also be served as a vegetarian dish. Rather than roasting it, I also chose to saute it in a large frypan which delivered the same results.
Roasted Cauliflower with Pine Nuts & Raisins
1 head of Cauliflower, cut into florets (or steaks if you prefer)
Salt & Pepper
¼ cup of Pine Nuts
1/3 cup Golden Raisins
1 tbspn unsalted Butter
Saute the florets in the olive oil in a large frypan and season with salt and pepper. Alternatively, you can roast them, coated with the olive oil and seasoned, in the oven for approximately ½ hour until nicely browned.
Toast the pine nuts in a separate pan until they take on colour and then add the butter and, when melted, add the raisins which will plump up with the melted butter. When the cauliflower is nicely coloured and softened, drizzle over the pine nut and raisin mixture and you are ready to serve.
This is such a simple recipe but so tasty and different and is sure to impress guests.