I have been cooking roasted cauliflower for a while and when we ate at a Tapas restaurant in Washington, I was delighted to see it on the menu and immediately ordered it. It was served very differently than how I ever prepared it and I really liked the differences. The restaurant had a few raisins tossed with roasted cauliflower which gave it a nice pleasantly sweet flavor.
I did a little searching to see if I could find what else may have been different and found a lot of variations on roasted cauliflower. So I took ideas from several recipes to incorporate the spices and level of sweetness that I think I’d like. It came out pretty good except I would put a little less thyme in it and have reflected this in the recipe below.
Check it out…
Roasted Cauliflower with Raisins
Pre-heat the oven 430ºF
Prep time: 10 minutes
Cook time: 40 minutes
Estimated Values per serving:
Calories = 54 Fat = 2 grams
½ cup raisins
1 head of cauliflower – cut into small florets
½ teaspoon thyme
1 teaspoon sugar
Salt and freshly ground pepper
¼ cup Panko (Japanese) bread crumbs
1 tablespoon olive oil
Soak raisins in boiling water for 1 hour. Drain, chop and set aside.
- Combine cauliflower with thyme, sugar, salt and freshly ground black pepper and toss.
- Spray a large roasting pan with cooking spray and spread cauliflower in a single layer.
- Roast, stirring occasionally, for 30 – 35 minutes or until lightly browned. Sprinkle bread crumbs on top and roast another 5 minutes until bread crumbs are browned.
- Transfer to a serving dish and stir in chopped raisins and olive oil.
NOTE: It is important that the cauliflower roasts in a single layer so that all of the pieces can brown evenly.