Roasted Cauliflower with Raisins


I recently had such an amazing lunch at La Pecora Bianca. Amongst so many delicious dishes was a super drool worthy roasted cauliflower side. Being that I shared it, I had to go home and make my own version all for myself. I know, how exciting can cauliflower be, really. Well, you know that you need a side to tonight's dinner, so indulge me and make this one. For all of you out of towners longing for some killer NYC eats, this recipe will satiate you enough to, at minimum, delay your trip to the computer to book your trip here—that is until all of the cauliflower is gone at which point I have armed you with yet another reason to get a packin'.  


TIME

PREP TIME: 5 minutes

BAKE TIME: 30 minutes

TOTAL TIME: 35 minutes



YIELDS

1 Side Dish



INGREDIENTS

Cauliflower (1 Head, Cut Into Florets)

Lime Zest (From 1 Lime, Divided)

Walnut Pieces (2 Tbsp)

Almond Slices (1 1/2 Tbsp, Divided)

Golden Raisins (2 1/2 Tbsp, Divided)

Raisins (1 Tbsp, Divided)

Mascarpone (3 Tbsp)

Ground Ginger (1/2 Tsp)

Extra Virgin Olive Oil (1 Tbsp)

Salt

Pepper



KITCHEN ITEMS

Large Mixing Bowl

Cast Iron Server

Wooden Spoon

Silicone Brush

1. TOSS IT. preheat your oven to 400°.

In your large mixing bowl, combine your cauliflower florets, zest from half of your lime, walnut pieces, 1 tbsp of your almond slices, 1 tbsp golden raisins, 1/2 tbsp raisins, mascarpone, ginger, salt and pepper.

Mix it all together using your wooden spoon.

Transfer your cauliflower mixture into your cast iron server making sure that your cauliflower florets are flower side up.

Use your silicone brush to coat the tops of your cauliflower with your extra virgin olive oil.

Bake for 30 minutes—or till browned in places.

 

2. TOP IT OFF. using oven mitts carefully pull your cast iron server out of the oven.

Sprinkle on your remaining, golden raisins, raisins, almond slices and lime zest.