This recipe for roasted cauliflower with olives, raisins, and a pine nuts is a fun, easy, and fast twist on roasted cauliflower. A little bit sweet, a little bit salty, and completely and utterly addictive. This recipe is paleo, whole 30, and vegan. You’ll never go back to basic roasted cauliflower!
So, first things first. The 2016 Hater’s Guide to the Williams-Sonoma Catalog was published yesterday and it is everything. I literally wait all year for this shit and it never disappoints.
Highlights!
“I was on the Jersey Turnpike when I saw it. I was driving my family to New York for Thanksgiving and there, along the shittiest stretch of road in the shittiest state in America, I saw the Williams-Sonoma fulfillment center: a vast hangar that seemed to stretch a mile long, with shipping containers lined up along the side, like piglets feeding on a series of artisanal teats.”
“Anyway, the only reason to own a fancy decanter that looks like a test beaker from Dr. Jekyll’s laboratory is so that you can decant wine in front of other people and impress them. ‘Holy shit, he poured that wine from one container into another! He must be some sort of chemist.'”
“…there is nothing rich people love more than eating fancy versions of white trash food. ‘It’s franks and beans, but the beans are imported from Tuscany and the franks are actually made from Japanese HegWu beef. Such whimsy!'”
“I refuse to believe that one goddamn apple can be neatly divided into 16 servings. And if it really can, then I want a Congressional inquiry into these monster apples. Perhaps Williams-Sonoma has genetically engineered their own patented kind of Giant Fuji apple that can orbit the goddamn sun. What’s to stop them from arming their jack-booted thugs with their mega-apples and crushing us all, forcing us into slave labor, doomed to hand-craft Moscow Mule mix 20 hours a day? I’m scared. Hold me. Protect me from the apple beasts.”
It’s officially the f***ing Christmas season friends. Click the link. Read it. Laugh your butt off. You’re welcome.
Roasted Cauliflower with Olives and Raisins Recipe Notes
In honor of the hater’s guide, I present you with this recipe for Cauliflower with Olives, Raisins, and Pine Nuts. Because nothing can elevate the humble cauliflower to Code Red Ostentation like overpriced nuts and artisanal olives.
In all seriousness, this dish is delicious and if I had my druthers I would have eaten the entire pan myself. Sadly I had to allow my husband a small portion because sharing is caring and I have to “set a good example” for our children. Illustrating that by sharing my cauliflower is confounding given the number of swear words they are bound to hear from my mouth on any routine day, but this is apparently the line and so I caved.
This recipe is completely weeknight friendly and is ready start-to-finish in less than 30 minutes. It’s also paleo, whole 30, vegan – all of the diet friendly!
If you’re a selfish mother smart, you’ll eat it straight from the pan in the corner of the kitchen after you’ve made and served boxed mac n’cheese for the other starving humans in the house. If you’re a better woman that I, you could slap some chicken sausage and a side salad on the plate and call it dinner for all. Either way, I won’t judge.
Roasted Cauliflower with Olives, Raisins, and Pine Nuts
Print Recipe Rate This Recipe Pin RecipeRecommended Equipment
- Baking Pan
- Cast Iron Skillet
Ingredients
- 1 head of cauliflower, cut into small florets
- 1 medium shallot, sliced
- 4 tbsp avocado or olive oil, divided
- 1/4 cup pine nuts
- 1/3 cup raisins
- 1/3 cup pitted olives, chopped
- 1 tbsp champagne vinegar
- sea salt, to taste
- fresh cracked pepper, to taste
Instructions
- Preheat the oven to 450. Toss the cauliflower and shallots with 3 tbsp oil, spread onto a baking pan and roast until golden brown, turning once, about 20 minutes.
- Heat a skillet over medium. Once it's hot, add the pine nuts and dry toast, shaking occasionally, until the nuts are browned and fragrant, about 8 minutes. Once toasted, remove the nuts and set aside.
- Heat the remaining 1 tbsp oil in the skillet. Add the raisins and olives and cook 2-3 minutes, until the raisins are plump. Add the champagne vinegar and cook until the liquid stops bubbling. Remove from heat.
- Add the roasted cauliflower into the skillet and mix it with the raisins and olives. Top with salt, pepper, and pine nuts and serve immediately.
Nutrition Information
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