Roasted Cauliflower with Raisins and Olives
Color! I found these at my market and fell in love with their vibrant colors. Cauliflower is one of my favorite winter vegetables, but it isn’t the most exciting thing to look at on the plate. These purple and green beauties are though and luckily didn’t loose their color when they were cooked. I roasted them, but they would probably be even more vibrant if they were steamed or boiled.
Roasted Cauliflower with Raisins and Olives
- 2 medium cauliflower (preferably colorful) cored, trimmed and separated into florets
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup olives
- 1/2 cup raisins, preferably golden
Preheat oven to 400 degrees. Put cauliflower, olives and raisins in roasting pan, drizzle with 3 tablespoons oil and some salt and pepper; toss. Roast, turning once or twice, for 30 minutes or so, until cauliflower just starts to soften.
Serve as a side dish.
Two Years Ago: Zuppa di Pesce &Farfalle with Portobello Mushrooms and Arugula
Three Years Ago: Spaghetti e Vongole
Four Years Ago: Panettone
Italicious 