Pan-Roasted Cauliflower

1 Nov

This is so so so amazing. The kids went to bed late last night because Aaron stood over the pan and ate it with his fingers after dinner! I was going to take a picture but everything was gone before I got a chance. I did leave out the garlic slices as I was worried the tomato/garlic combo would push Aaron’s heartburn over the edge. It was still fabulous!

I wonder if you could freeze it before you popped the veggies into the oven? You could prep a bunch at once and then have a quick and easy side dish waiting in your freezer. Actually, if I was being honest, this could be my main dish with a small spinach salad on the side!

I suggest you go over to Craving Greens for a photo tutorial on how to prepare this delicious dish.

Pan-Roasted Cauliflower

2 tbsp raisins
1/4 cup extra-virgin olive oil
1 head cauliflower, cut into florets (4 cups)
1 tsp cane sugar
1 large can diced tomatoes with their juices
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/4 cup chopped pecans
2 garlic cloves, finely chopped
1/4 cup chopped cilantro
1 1/2 tbsp fresh lemon juice

Preheat the oven to 350°. In a small bowl, cover the raisins with water. Let stand until softened, about 10 minutes. Drain.

Meanwhile, in a large ovenproof skillet, heat the oil. Add the cauliflower and cane sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes.
Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook another 5 minutes.
Add the raisins, the pecans and the chopped garlic to the cauliflower. Transfer the skillet to the oven and bake for about 30 minutes, until the cauliflower is very tender. Stir in the cilantro and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.

Serves 6.


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