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.
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
5 stars (11 reviews)
Keywords
Cauliflower with raisins and pine nuts, roasted cauliflower recipe
Ingredients
1 large head cauliflower (cored and cut into florets (about 4 cups total))
4 tablespoons extra-virgin olive oil (divided)
kosher salt
black pepper (to taste)
1/4 cup pine nuts ((see notes))
1/4 cup golden raisins
juice and zest of one lemon
1/4 cup fresh Italian parsley (chopped)
Categories
Side
Cuisine
Mediterranean
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.
Nutitrion
Serving Size: 1 serving
Calories: 245 kcal
Carbohydrates: 16 g
Protein: 4 g
Fat: 20 g
Saturated Fat: 2 g
Sodium: 47 mg
Sugar: 8 g
Reviews
Renée E. on 2026-06-28 (5 stars): I love pine nuts, but they ARE so expensive. And, someone in our family doesn’t love raisins. I substituted pistachios and cranberries—delicious, and so pretty!
Gail on 2023-03-28 (5 stars): Oh how I love this recipe and I'm NOT a raisin fan at all . The flavors blend gloriously ! We serve it with farro cooked with varietal of mushrooms . Delicious !!!
Andrea on 2020-02-11 (5 stars): I made this recipe last night and it was delicious! The lemon and parsley work well with the roasted cauliflower. Raisins added a delightful sweetness and the roasted pine nuts added texture and flavor . Even the non-cauliflower lovers enjoyed this dish. I served this as part of our "meatless Monday" meal.
