Ellie Krieger is the author of this recipe published in the Thursday, March 12, 2015 edition of the St. Paul Pioneer Press. In addition to hosting the show “Ellie’s Real Good Food”, a public television series, Ellie has also written several cookbooks. Per Ellie’s suggestion, this side dish could be served alongside a pork loin or bone-in chicken breast, which can be roasted in the oven at the same time.
Prep time: 15 minutes
Cook time: 35-50 minutes
Servings: 4
Ingredients:
1/3 cup Golden Raisins
Hot water
1 head Cauliflower, cut into 1 1/2-inch florets
2 Tablespoons Olive Oil
1/4 teaspoon freshly grated Nutmeg
1/4 teaspoon Salt, or more as needed
1/3 cup raw, skin-on Almonds
Directions:
1. Place the raisins in a small bowl. Cover with hot water and let them sit for 10 minutes. Drain.
2. Preheat the oven to 375 degrees.
3. Arrange the cauliflower florets in a large, shallow baking dish. Drizzle with the oil, and sprinkle with nutmeg and 1/4 teaspoon of salt; toss to coat.
4. Cover the dish with aluminum foil; roast for 10 minutes, then uncover and roast for 25 to 40 minutes, stirring once or twice, until the cauliflower is tender and nicely browned.
5. Meanwhile, toast the almonds in a small, dry skillet over medium heat, stirring frequently, until they are lightly browned and fragrant, 5 to 10 minutes. Allow to cool, then coarsely chop.
6. When the cauliflower is done, stir in the almonds and raisins until fully incorporated. Taste. Add salt as needed.
Cauliflower
Cauliflower offers significant vegetable protein along with Vitamins A, B-complex, C ...
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