Pan-Roasted Cauliflower with Pine Nuts and Raisins
Pan-Roasted Cauliflower with Pine Nuts and Raisins might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 232 calories, 4g of protein, and 18g of fat per serving. This recipe serves 4. Head to the store and pick up cauliflower, pepper, raisins, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes.
Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil.
Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook until the tomatoes have begun to soften, about 5 minutes.
Add the raisins to the cauliflower, along with 1/4 cup hot water, the pine nuts and chopped garlic.
Transfer the cazuela to the oven and bake the cauliflower for about 30 minutes, until it is very tender. Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes.
Serve the cauliflower warm.