Ingredients

The following ingredients have 8 Servings
  • 2 lb head of cauliflower, cut into bite size florets
  • 3 tbsp olive oil
  • 2 tsp salt
  • freshly ground pepper to taste
  • 1/4 cup pine nuts
  • 1/2 cup panko bread crumbs
  • 3 tbsp butter
  • 1/2 cup chicken broth
  • 2/3 cup golden raisins
  • 2 tbsp white wine vinegar
  • 2 tbsp chopped flat-leaf parsley

Instruction

  • Heat oven to 425°F
  • Place cauliflower florets in a single layer on a parchment lined, rimmed baking sheet
  • Drizzle with olive oil and sprinkle with salt and pepper
  • Lightly toss to coat. Roast, tossing occasionally until cauliflower is golden and crispy, about 45 minutes
  • Meanwhile, place pine nuts in a pan over medium low heat, toss until lightly brown and toasted, about 5 minutes
  • Place toasted pine nuts in a small bowl and set aside
  • Using the same pan, heat butter over medium-low heat until melted
  • Add panko to melted butter and toss until browned and toasted
  • Set aside the toasted panko. In a small sauce pan sauté the raisins in the chicken broth and vinegar over medium heat
  • Bring to a simmer
  • Continue cooking until liquid has reduced and raisins are plump
  • Once your raisin mixture is done, it’s time to put all the elements together
  • Sprinkle cauliflower with panko, pine nuts, raisins and parsley
  • Toss until incorporated
  • Reserve a little of each to sprinkle on top of the dish once plated
  • Serve warm.