Cauliflower is a vegetable I has grown to enjoy, raw and roasted. I’ve roasted cauliflower with or without broccoli and other vegetables dozens of time, drizzled with olive oil and kosher salt. Adding toasted pine nuts and raisins was a delicious treat! I chose to roast flowerettes vs. cauliflower steaks. Either way, it’s delicious!
The recipe could easily be adapted to Vegan by substituting olive oil for the butter. I used traditional raisins and dried parsley and, in the future, I plan to try the recipe with Craisins or dried cherries instead of raisins. Play with it…Make it your own… Enjoy!
ROASTED CAULIFLOWER WITH PINE NUTS & RAISINS
2 heads cauliflower
Extra-virgin olive oil, for drizzling
Kosher salt & freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon unsalted butter
1/4 cup fresh parsley, torn
Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
Meanwhile, add the pine nuts to a dry medium sauté pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.
Spring Bliss Bowls are so yummy that I made it twice within two weeks. There were so many ‘wows’ in this recipe. Wow, I have NEVER used pesto on rice…it’s amazing! Wow, I’ve NEVER roasted radishes…they are delicious! I roasted all vegetables on the same cookie sheet and it worked fine. You can also add protein such as sliced chicken breast if you like. If you don’t like the vegetables in the recipe, change it up. Any combination of vegetables will be great. Go for it!
SPRING BLISS BOWLS
1 cup short grain brown rice extra virgin olive oil seasoned salt and pepper 10oz. bag cauliflower florets, trimmed into similar sized florets 3 small golden beets, trimmed, peeled and chopped 1 bunch radishes, trimmed then halved or quartered if large 1/2 bunch asparagus, ends trimmed then chopped into 2” lengths 1/3 cup + 1/4 cup prepared basil pesto, divided (recipe recommends Buitoni-I used my homemade pesto) 2 Tablespoons chicken or vegetable broth 1/4 cup pepitas/pumpkin seeds (optional)
Preheat oven to 400 degrees then line two half sheet pans with foil, spray with nonstick spray, and set aside. (I used one cookie sheet vs. two).
Add brown rice plus 1-3/4 cup water, a drizzle of extra virgin olive oil, and a sprinkling of seasoned salt to a small saucepan with a tight fitting lid. (Refer to the cooking instructions on your particular bag.) Bring to a boil then place a lid on top, turn heat down to low, and gently simmer for 40 minutes. Taste – if rice is still crunchy, add 2 Tablespoons water then continue to cook for 5 more minutes. Remove pot from heat then let sit and steam with the lid on for 7 minutes before fluffing and cooling slightly. Once slightly cooled, stir in 1/3 cup pesto.
Meanwhile, add cauliflower to a medium-sized bowl then drizzle with extra virgin olive oil and season with seasoned salt and pepper. Spread onto one half of the first sheet pan then oil/season beets in the same bowl and spread onto the other half. Roast for 15 minutes then stir.
While the cauliflower and beets are roasting, oil/season the radishes then spread out onto one half of the second sheet pan. Roast for 10 minutes with the beets/cauliflower then stir. Add oiled/seasoned asparagus to the remaining empty half of the second sheet pan then roast with all the other vegetables for 10 minutes, or until all the vegetables are tender.
The first microwave I owned was a gift from my husband and the microwave was the size of a small refrigerator. The microwave was so complex (or so we thought) that we attended three complimentary classes at the local Appliance Store. Looking back, it cracks me up that it was considered so cutting edge.
Microwave cooking changed my life, making leftovers an almost perfect ‘do-over’ of the original meal.
This recipe was one of many shared with us in our classes. I made it often early in our marriage but forgot about it until a recent conversation with my sister-in-law, Donna. It isn’t the healthiest vegetable recipe, but delicious and provided me with this fun walk down memory lane.
TANGY MUSTARD CAULIFLOWER
1 medium head cauliflower
2 tablespoons water
1/2 cup mayonnaise
1 teaspoon finely chopped onion
1 teaspoon prepared mustard
1/2 cup shredded cheese
Place cauliflower in casserole. Add water and cover with lid or plastic wrap. Microwave on High for 8-9 minutes, or until tender crisp.
Combine mayonnaise, onion and mustard in small mixing bowl. Spoon mustard sauce on top of cauliflower.
Sprinkle with cheese.
Microwave for 1-2 minutes to heat topping and melt cheese. Let stand 2 minutes.