| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 large head cauliflower, cut into bite-sized pieces
- 4 tablespoons olive oil
- 1/4 cup pine nuts
- 1/4 cup golden raisins
- 1/4 rounded teaspoon saffron threads
- 2 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
Instructions
- Preheat the oven to 450 degrees F. Arrange the cauliflower on a large, rimmed baking sheet in a single layer.
- Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the pine nuts and cook, stirring, until golden brown, about 2 minutes. Add the raisins and stir until plump, about 30 seconds. Transfer the nut mixture to a large bowl.
- Add the saffron to the skillet with the vinegar and 2 tablespoons of water. Increase the heat to medium-high and simmer until the liquid reduces down to about a tablespoon. Add the remaining 3 tablespoons of oil. Add 3/4 teaspoon salt and a few grinds of black pepper. Cook for 30 seconds. Drizzle the oil mixture all over the cauliflower and toss to coat. Roast until just tender and browned in spots, about 15 minutes.
- Stir the parsley and dill into the bowl with the nuts and raisins. Add the cauliflower, season with salt and pepper and toss together. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 260 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 587 mg |
Reviews
I had high hopes for this recipe, but was disappointed. I didn’t like the taste of the saffron and thought the dish needed more overall flavor. I ended up adding a lot of salt and pepper. I like the idea of using garlic instead of saffron, as other commenters suggested. It’s way less expensive, too.
I don’t even like cauliflower and I thought this was great. I roast my cauliflower a bit more…I like a good char on it. Those that mentioned it didn’t taste roasted might want to try this…doesn’t taste boiled at all. I like the idea of adding some garlic to it.
Delicious!!! I added chili flakes and a minced garlic clove to the oil, topped the finished salad with sliced green onions!
This recipe was easy to make and different. My family enjoyed it!
Really enjoy this recipe. Easy to put together. Good flavour. I made more of the oil mixture to cover the cauliflower the second time I made it.
Didn’t love it!! I usually love Valeries stuff this one not so much
I was so disappointed in this recipe. I’m even more disappointed in this site, cause I can’t see what I’m typings.
Well back to the recipe. It shouldn’t be called roasted cauliflower cause the water & vinegar make it taste like you boiled it. What a waste of good expensive ingredients, pine nuts!!! Threw away the recipe & cauliflower! Yuck!!!!
Well back to the recipe. It shouldn’t be called roasted cauliflower cause the water & vinegar make it taste like you boiled it. What a waste of good expensive ingredients, pine nuts!!! Threw away the recipe & cauliflower! Yuck!!!!
I tried this also. It was the first time I used saffron. I don’t think I am a big fan of it. The recipe was good though. I think I will use garlic instead of saffron next time. Thank you Valerie!
GREAT flavor and still tastes like FRESH cauliflower. I made marinade, but mixed it then poured over cauliflower in large bowl, mixed , then put onto sheet pan
Pine Nuts are so good, but too expensive. I used almonds
Excellent flavor. We are vegan and had this as our main entree. It was delicious.