Name: Pan-Roasted Cauliflower with Pine Nuts and Raisins
Yield: 4
Ingredients: 2 tbsp. raisins -; 1/4 c. extra-virgin olive oil -; 1 head cauliflower -; 1 tsp. sugar -; 2 c. tomatoes -; 1 pinch of crushed red pepper -; Salt and freshly ground black pepper -; 2 tbsp. pine nuts -; 1 clove garlic -; 2 tbsp. chopped parsley -; 1 1/2 tbsp. fresh lemon juice -

Pan-Roasted Cauliflower with Pine Nuts and Raisins

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Ingredients for - Pan-Roasted Cauliflower with Pine Nuts and Raisins

1. 2 tbsp. raisins -

2. 1/4 c. extra-virgin olive oil -

3. 1 head cauliflower -

4. 1 tsp. sugar -

5. 2 c. tomatoes -

6. 1 pinch of crushed red pepper -

7. Salt and freshly ground black pepper -

8. 2 tbsp. pine nuts -

9. 1 clove garlic -

10. 2 tbsp. chopped parsley -

11. 1 1/2 tbsp. fresh lemon juice -

How to cook deliciously - Pan-Roasted Cauliflower with Pine Nuts and Raisins

1. Stage

Preheat the oven to 350°F. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain.

2. Stage

Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper, and cook until the tomatoes have begun to soften, about 5 minutes.

3. Stage

Add the raisins to the cauliflower, along with 1/4 cup hot water, the pine nuts, and chopped garlic. Transfer the cazuela to the oven and bake the cauliflower for about 30 minutes, until it is very tender. Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.