Description
Turn the magical, geometric beauty of Romanesco cauliflower into a simple, rustic vegan, gluten-free veggie side dish in this recipe for Roasted Romanesco Cauliflower with Raisins and Pine Nuts.
Ingredients
Scale
- 1 medium head (about 1 pound) Romanesco cauliflower
- 1 tablespoon extra virgin olive oil
- ½ lemon, juiced
- ½ teaspoon seasoning salt
- ½ teaspoon black pepper
- 1 clove garlic, minced
- 1 1-inch piece fresh turmeric, shredded (or 1/2 teaspoon dried)
- ¼ cup golden raisins
- ¼ cup pine nuts
Instructions
- Preheat oven to 400 F.
- Break apart Romanesco cauliflower into smaller pieces. Place in a 9 x 9” baking dish.
- In a small dish, whisk together olive oil, lemon juice, seasoning salt, black pepper, and garlic with a fork.
- Pour the olive oil mixture over the Romanesco and toss to distribute.
- Place the baking dish in the top rack of the oven and roast uncovered for about 15 minutes.
- Sprinkle with raisins and pine nuts, and toss with the Romanesco to turn and distribute the ingredients.
- Roast for an additional 10-15 minutes, until Romanesco is golden brown and tender.
- Remove and serve immediately.
- Makes 4 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
