Author Notes: I adapted this from an old Food and Wine Magazine recipe. Their version was great – but it needed more of the good stuff. I increased the amount of mint, pine nuts and raisins – and now fry the mint. This is great. As a side, though I often have this as a one bowl dinner when I am feeling lazy. —CSAchick
Serves: 2 as a main dish, 4 as a side.
Head of cauliflower, florets removed from stem and broken into small pieces.
4 – 5
tablespoons Olive oil
cup Mint – I use whatever I have growing in my garden. Recently used a combination of pineapple mint and spearmint. I rip the mint up by hand so there are p,entry of big chunks.
cup Golden raisins.
cup Pine nuts, toasted – I tast them in a pan on the stove, shaking often until they are golden brown.
Flaky sea salt
- Preheat oven to 400. Toss cauliflower florets with approx 2 T olive oil and a few pinches of salt. Roast until golden – about 20 – 25 minutes. Shake pan half way through.
- When cauliflower is done, place in bowl or plate. Heat 2 – 3 T olive oil. When oil hot but not smokey, toss mint in, reserving about a T to add at the end. Cook mint until just starts to crisp, 1 – 2 minutes.
- Add raisins. Cook until they start to carmelize and plump up, about a minute.
- Pour over cauliflower and add pine nuts, reserved mint and pinch of salt.
- Best served hot, but good room temperature as well. And not too ad the next day, either!