Roasted cauliflower with garlic, raisins and pine nuts adds a bit of sweetness to an already delicious way to cook cauliflower. Roasting cauliflower transforms the flavor and gives it a nice crunch along with the panko and pine nuts. Raisins sweeten the deal so that even your veggie haters will love it.
After making all of Taylor’s favorite comfort foods for the last month while she was home from college, I was searching for something a little lighter to go with dinner. Roasted cauliflower with garlic is one of my favorite sides to make but I wanted to jazz it up a bit.
Nana was riding in the car with me and I had her look through a new cookbook I had picked up to see what inspiration she could find. We saw a recipe where they added raisins to roasted cauliflower and we decided to see what we could come up with.
This is a super easy recipe that you can throw together in no time. While we thought it would be good, I wasn’t prepared for how the slightly sweet raisins and garlic complimented the roasted cauliflower. We all loved this so much that there wasn’t a crumb left in the bowl. Even Nana was crazy about it. Who would have thought to add raisins to cauliflower.
The result is a savory side with a hint of sweetness from golden raisins. Panko and pine nuts add some crunch along with the crispiness you get from roasting cauliflower, and the combined flavors make a delicious lighter side dish that we make over and over again.
Why you’ll love it
- Golden raisins are delicious
- Roasting cauliflower brings out the flavor
- Pine nuts and panko make it crispy
- It’s an easy side dish that will go with almost anything you’re making for dinner
What you’ll need
- Golden raisins – you could use any type of raisins
- Cauliflower – you can find in any time of year but it is in peak season from June through September
- Pine nuts
- Olive oil
- Fresh thyme – if using dry, just add about ¼ teaspoon of dried.
- Panko breadcrumbs – Panko bread crumbs will create a crispier texture than regular bread crumbs
How to make Roasted Cauliflower with Garlic
Cover raisins with boiling water in a small bowl, and let stand for 5 minutes until plump and drain. You can do this step while the cauliflower is roasting.
Cut cauliflower into equal-size florets and place in a large bowl, add pine nuts, olive oil and thyme and toss. Season with salt and pepper.
Spread in a single layer on a rimmed baking sheet. Bake at 400º for 20 minutes.
While the cauliflower is cooking, microwave butter and garlic in a small glass bowl for 30 seconds. Stir in plumped raisins and breadcrumbs.
Remove the roasted cauliflower from the oven and turn oven to broil.
Toss raisin mixture with cauliflower and broil for about 2 minutes until golden brown.
FAQs and tips
If you overcrowd the pan as you roast the cauliflower, it will not bake evenly and become mushy.
Yes, you should wash your cauliflower before roasting. However, it is not recommended to wash your cauliflower until you are ready to cut it up and use it.
Yes, one cup of roasted cauliflower has lots of vitamin C.
MORE side dishes
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Roasted Cauliflower with Garlic
- ¼ cup golden raisins
- 1 head cauliflower
- ¼ cup pine nuts
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon butter
- 1 clove garlic minced
- ¼ cup panko breadcrumbs
- Preheat oven to 400º. Cover raisins with boiling water in a small bowl, let stand for 5 minutes until plump and drain.
- Cut cauliflower into equal-size florets and place in large bowl. Add pine nuts, olive oil and thyme and toss. Season with salt and pepper. Spread in a single layer in a jelly-roll pan. Bake for 20 minutes or until edges of cauliflower are toasted.
- While the cauliflower is cooking, microwave butter and garlic in a small glass bowl for 30 seconds. Stir in raisins and breadcrumbs.
- Remove cauliflower from oven and turn oven to broil. Toss raisin mixture with cauliflower and broil for about 2 minutes until golden.
Barbara’s Tips + Notes
- You can use any type of raisin.
- If you don’t have fresh thyme, you can use about ¼ teaspoon of dried.
- Try to make the pieces of cauliflower close to the same size so that they cook evenly.