Best 5 Broccoli And Cauliflower With Pine Nuts And Raisins Recipes
Embark on a culinary journey with our delectable Broccoli and Cauliflower with Pine Nuts and Raisins recipe, a symphony of flavors that will tantalize your taste buds. This vegetarian dish showcases the perfect harmony between roasted broccoli and cauliflower florets, toasted pine nuts, and plump raisins, all enveloped in a luscious sauce of olive oil, garlic, and herbs. Prepare to be delighted by the medley of textures and the burst of flavors in every bite.
In addition to the main recipe, we also present a collection of enticing variations that cater to diverse dietary preferences and culinary desires. For those seeking a vegan alternative, we offer a dairy-free version that swaps out the butter for olive oil, ensuring that the dish remains equally flavorful and satisfying. For those with a penchant for spicier fare, we provide an option to incorporate red pepper flakes, adding a touch of heat that beautifully complements the sweetness of the raisins.
Furthermore, we recognize the importance of accommodating gluten-free diets, so we have carefully crafted a gluten-free version of the recipe. By using gluten-free bread crumbs and tamari instead of soy sauce, this variation ensures that everyone can indulge in the goodness of this dish without compromising their dietary restrictions.
Whether you are a vegetarian seeking a hearty and flavorful meal, a food enthusiast craving a delectable side dish, or simply looking for a versatile recipe that can be tailored to your dietary needs, our Broccoli and Cauliflower with Pine Nuts and Raisins recipe, along with its variations, is guaranteed to satisfy your cravings and leave you wanting more.
ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS
This roasted cauliflower with pine nuts and raisins is a delicious side dish served warm or cold. Tossed with a lemon and olive oil vinaigrette and fresh parsley, it's a fresh Mediterranean recipe that goes with just about anything! Capers or olives can be substituted for raisins for a saltier, lower carb version.
Provided by Elizabeth Lindemann
Categories Side
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Spread the cauliflower on the baking sheet, drizzle with 2 tablespoons extra-virgin olive oil, and season with salt and pepper to taste. Toss to coat. Spread cauliflower evenly on the baking sheet and roast for 20-25 minutes, tossing once, or until browned and tender.
- Meanwhile, toast the pine nuts (1/4 cup) carefully in a medium, dry skillet over medium heat. Keep an eye on them- they are easy to burn! Once they begin to turn fragrant and have a light brown color, add the raisins (1/4 cup), remaining 2 tablespoons olive oil, and lemon juice to the skillet. Cook for about one more minute on very low heat, or until raisins have softened and plumped a bit.
- Turn off heat and stir in the parsley (1/4 cup) and lemon zest.
- Toss the roasted cauliflower with the pine nut and raisin mixture. Serve immediately when it's warm, or allow to cool to room temperature so the flavors marry a bit. Add more salt and pepper if necessary.
Nutrition Facts : Calories 245 kcal, Carbohydrate 16 g, Protein 4 g, Fat 20 g, SaturatedFat 2 g, Sodium 47 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
- Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
- Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.
ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE RECIPE
Steps:
- Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.
- While cauliflower roasts, combine remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.
- Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.
Nutrition Facts : Calories 316 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 282 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 4, UnsaturatedFat 0 g
BROCCOLI RABE WITH PINE NUTS AND RAISINS
Provided by Melissa Clark
Categories Fruit Nut Side Sauté Thanksgiving Quick & Easy Low Cal Wheat/Gluten-Free Raisin Pine Nut Broccoli Rabe
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.
BROCCOLI AND CAULIFLOWER WITH PINE NUTS AND RAISINS
This is sooo good! For a slightly different twist, you could also drizzle with red wine vinegar or lemon juice.
Provided by canarygirl
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook broccoli and cauliflower just until tender (about 5-7 minutes after it comes to a rolling boil), and drain.
- Meanwhile soak raisins in very hot water to plump them up a bit.
- Heat oil over medium high heat, and sauteé garlic just until slightly golden, then add pine nuts and sauteé another minute.
- Pour garlic/pine nut oil over broccoli and cauliflower and toss with drained raisins and bacon.
- Salt and pepper to taste.
Tips:
- Choose fresh, vibrant vegetables: Look for broccoli and cauliflower florets that are deep green and tightly packed. Avoid any florets that are wilted or have brown spots.
- Cut the vegetables into uniform florets: This will ensure that they cook evenly. If the florets are too large, they may not cook through properly.
- Blanch the vegetables before roasting: Blanching helps to preserve the vegetables' color and nutrients. To blanch, bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and cook for 2-3 minutes, or until they are bright green and tender. Immediately remove the vegetables from the boiling water and transfer them to a bowl of ice water to stop the cooking process.
- Use a high-quality olive oil: Olive oil is a healthy fat that will help to enhance the flavor of the vegetables. Choose an extra virgin olive oil for the best flavor.
- Season the vegetables generously: Salt, pepper, and garlic powder are all essential seasonings for roasted vegetables. You can also add other herbs and spices, such as rosemary, thyme, or paprika, to taste.
- Roast the vegetables until they are tender and slightly charred: The roasting time will vary depending on the size of the vegetable florets.Roast the vegetables for 20-30 minutes, or until they are tender and slightly charred.
- Serve the vegetables immediately: Roasted vegetables are best served hot and fresh. You can garnish them with chopped parsley or cilantro, if desired.
Conclusion:
This recipe for broccoli and cauliflower with pine nuts and raisins is a healthy and delicious side dish that is perfect for any occasion. The vegetables are roasted until they are tender and slightly charred, and the pine nuts and raisins add a touch of sweetness and crunch. This dish is sure to please everyone at your table.
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