Posted in Cooking Styles/Techniques, Roasted, Side Dishes, Vegetables

A twist on a familiar side dish…

I have been cooking roasted cauliflower for a while and when we ate at a Tapas restaurant in Washington, I was delighted to see it on the menu and immediately ordered it.  It was served very differently than how I ever prepared it and I really liked the differences.  The restaurant had a few raisins tossed with roasted cauliflower which gave it a nice pleasantly sweet flavor.

I did a little searching to see if I could find what else may have been different and found a lot of variations on roasted cauliflower.  So I took ideas from several recipes to incorporate the spices and level of sweetness that I think I’d like.  It came out pretty good except I would put a little less thyme in it and have reflected this in the recipe below.

Happy roasting!

Check it out…

Roasted Cauliflower with Raisins

Roasted Cauliflower with Raisins

 Serves 6

Pre-heat the oven 430ºF

Prep time: 10 minutes

Cook time: 40 minutes

Estimated Values per serving:

Calories = 54                                                Fat = 2 grams


 ½ cup raisins

1 head of cauliflower – cut into small florets
½ teaspoon thyme

1 teaspoon sugar
Salt and freshly ground pepper

¼ cup Panko (Japanese) bread crumbs

1 tablespoon olive oil


Soak raisins in boiling water for 1 hour.  Drain, chop and set aside.

  1. Combine cauliflower with thyme, sugar, salt and freshly ground black pepper and toss.
  2. Spray a large roasting pan with cooking spray and spread cauliflower in a single layer. 
  3. Roast, stirring occasionally, for 30 – 35 minutes or until lightly browned.  Sprinkle bread crumbs on top and roast another 5 minutes until bread crumbs are browned.
  4. Transfer to a serving dish and stir in chopped raisins and olive oil.

 NOTE: It is important that the cauliflower roasts in a single layer so that all of the pieces can brown evenly.


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