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Name: Roasted Cauliflower with Toasted Panko and Golden Raisins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 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

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INGREDIENTS

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

INSTRUCTIONS

Method

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.

NOTES

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Roasted Cauliflower with Toasted Panko and Golden Raisins

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

Method
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.

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Nutrition

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Serving Size: 1 (1261g)
Recipe Makes: 1

Calories: 3056
Calories from Fat: 2071 (68%)

Amt Per Serving		% DV

	Total Fat 230.1g	307 %
	Saturated Fat 94.7g	473 %
	Monounsaturated Fat 83.6g
	Polyunsanturated Fat 34.7g
Cholesterol 1010.2mg		311 %
Sodium 1154.9mg		40 %
Potassium 2230.1mg		59 %
Total Carbohydrate 54.6g		16 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 50.8g
Protein 184.4g		263 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3056

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