Recipe: Italian Cauliflower

Ra Roasted Cauliflower

If you’re a fan of roasted cauliflower, you know how perfectly the high-heat cooking method transforms the cruciferous vegetable into a crispy-but-creamy, naturally sweet delight.

At the risk of gilding the lily, we present our Italian Cauliflower, which takes roasted cauliflower and ups the ante with an array of mouth-watering Mediterranean ingredients.

The savory tastes of onion, tomato, garlic, red pepper and parsley combine beautifully with sweet golden raisins and tangy vinegar. Chickpeas and toasted pine nuts add heartiness and texture. Packed with vitamins, phytonutrients, fiber and good fats, this dish gets high marks for nutrition.

But it’s the compelling flavors that will make your family and friends ask for it again and again!

Ingredients

1 head cauliflower, cut into small florets 2 cloves garlic, smashed 3 tablespoons extra virgin olive oil ¼ teaspoon kosher salt 2 tablespoons pine nuts 1 yellow onion, thinly sliced 2 tablespoons tomato paste 6 tablespoons water 3 tablespoons white wine vinegar 3 tablespoons golden raisins ¼ teaspoon crushed red pepper flakes ¼ teaspoon freshly ground black pepper 15.5-ounce can (no salt) chickpeas, drained and rinsed 3 tablespoons chopped fresh flat-leaf parsley

Directions
  1. Heat the oven to 425°F.
  2. On a rimmed sheet pan, toss together the cauliflower, garlic, 2 tablespoons of the oil and ⅛ teaspoon of the salt. Spread into a single layer. Roast for about 30 minutes, stirring half way through, until golden brown and tender.
  3. Meanwhile, heat a large skillet over medium heat. Add the pine nuts and toast them, tossing often, for 3 to 5 minutes, until golden brown. Transfer to a small bowl.
  4. Add the remaining 1 tablespoon oil to the skillet. Stir in the onion and the remaining ⅛ teaspoon salt. Cook, covered tightly, for 3 to 5 minutes, stirring occasionally, until softened.
  5. In a small bowl, whisk together the tomato paste, water and vinegar. Add to the onion along with the raisins, red pepper and black pepper. Cook, stirring, for 1 minute. Add the chickpeas and cook for about 2 minutes, stirring, until heated through.
  6. Add the roasted cauliflower to the onion mixture and stir to coat. Serve topped with the parsley and pine nuts.

Makes 4 servings.

NUTRITIONAL INFORMATION (PER SERVING): 324 calories, 20 g total fat, 2 g saturated fat, 9 g protein, 30 g carbohydrate, 8 g dietary fiber, 9 g sugar, 0 g added sugar, 0 mg cholesterol, 487 mg sodium

Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness. 

This article was written by Ann Milanowski from Cleveland Clinic and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.

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