Roasted Cauliflower with Golden Raisins

Hooray!  Another recipe that’s perfect for the upcoming Thanksgiving holiday!  This actually wasn’t a recipe I had ever made before, but I stumbled upon this Roasted Cauliflower and Golden Raisins in the 2012 Food and Wine cookbook and realized that it would be a perfect autumn side dish, and oh so delicious mixed up with all the other Thanksgiving goodies that typically go together.  And it turns out I was right; this side is simple and classic, but at the same time it’s unique and elegant.

As I mentioned in my previous blog post, this past weekend we attended a Friendsgiving that I got to practice my holiday cooking for.  Of course I knew I’d be making my mom’s Hash Brown Casserole (see the recipe here) but I also wanted to make something that was cleaner , lighter, and more “veggie-ish” (is that a word?).  But I knew the glazed carrots and sweet potatoes would probably already be covered.  And also I wanted to incorporate some fall colors and flavors.  So really I was so pleased when I came across this recipe.  It really hits the nail on the head!  The flavors are simple but the golden raisins add a nice touch of color and sweet flavor. I’ll certainly be making this again!

Just as a side note: I’ve literally never been to a Thanksgiving where every single dish was superb.  Until now.  Everything from the deep-fried turkey to the pumpkin bread was on point.  And yes, I said deep-fried turkey.  I had never tasted one before last weekend, and honestly I don’t know where it’s been all my life.  Not that I had a bite or anything…..  But take a look:

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But I digress.  Here’s the recipe to the yummy dish.

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Roasted Cauliflower and Golden Raisins (serves 5)

Ingredients:

  • 2 heads cauliflower, chopped into bite-size florets
  • 4 Tbsp olive oil
  • 2 Tbsp white balsamic vinegar
  • 1/4 cup golden raisins
  • 1/2 cup Romano cheese
  • 2 Tbsp chopped parsley

Directions:

Preheat oven to 375.  Spread cauliflower on a baking sheet and toss with 3 Tbsp of oil and the white balsamic vinegar, along with salt and pepper to taste.  Roast for about 40 minutes and then transfer to a bowl.  In a small skillet, heat the remaining oil over medium heat and add the raisins and cook until hot and plump. Add the raisins to the bowl with the cauliflower and toss.  Shred Romano cheese on top and sprinkle on the parsley.  Serve immediately.

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