Photo: Tyrrell Fitness And Nutrition
Roasted Cauliflower with Pine Nuts and Raisins
10 ingredients
Serves 8.
openrecipes
Until the sixteenth century, the Italians were the only Europeans who appreciated the cauliflower. This recipe gives a nod to the vegetable’s Italian heritage and is a good match with most meats.
Estimated Nutrition (whole recipe, rough)
449
Calories
9g
Protein
34g
Fat
36g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 heads cauliflower, about 3 lb. total
- 4 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. red wine vinegar
- 2 Tbs. fresh lemon juice
- 3 Tbs. golden raisins, soaked in boiling water for 30 minutes
- and drained
- 2 Tbs. coarsely chopped fresh flat-leaf parsley
- 1 tsp. shredded lemon zest
- 3 Tbs. pine nuts, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes