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    Roasted Cauliflower

    Roasted Cauliflower
    Allergy Kids Foundation Recipes | Molly Chester| June 2, 2010

    Yield: 3 cups
    Serves – 4
    Oven Time – 40 Minutes


    1/3 cup raisins (golden works best!)
    4 tablespoons of olive oil
    ½ tsp sea salt
    ½ tsp fresh cracked pepper
    6 whole cloves garlic
    5 cups bite-sized cauliflower florets* (approx 1 large head)
    1/3 cup pine nuts (optional)
    3 whole thyme sprigs (optional)
    ¼ cup freshly grated Parmesan (optional)


    Preheat oven to 400˚. Cover raisins with hot water (not boiling) and let rest in a small bowl. Into a small pot, place butter. Melt butter over medium heat. Smash garlic cloves once with the side of a chef’s knife and remove husks. In a 9×13 glass-baking dish, combine whole, smashed garlic, cauliflower and pine nuts (optional). Sprinkle sea salt and pepper over top. Drizzle melted olive oil over cauliflower mixture and toss well with a spatula until cauliflower is evenly coated. Place thyme leaves on top (optional). Bake 15 minutes. Turn with a spatula. Bake 10 minutes. Turn with a spatula, and sprinkle (optional) Parmesan on top. Bake 10 minutes. Remove from oven; Cauliflower will have caramelized edges and (optional) nuts will be nicely browned. Remove (optional) thyme stems. Drain raisins well. Add raisins to cauliflower mixture. Toss well with a spatula and serve warm.

    * And after rinsing cauliflower, dry very well. Extra moisture in the cauliflower will prevent the dish from browning properly and will make the dish too wet.