Roasted Cauliflower and Pine Nuts
2 tablespoons raisins, not
1/4 cup extra-virgin olive oil
1 head (4 cups) cauliflower, cut into florets
1 teaspoon sugar
2 cups tomatoes, drained, peeled, seeded, and chopped
1 pinch of crushed red pepper, preferably Marash (see
Tips & Techniques)
Salt and freshly ground black pepper
2 tablespoons pine nuts
1 clove garlic, finely chopped
2 tablespoons chopped parsley
1 1/2 tablespoons fresh lemon juice
Preheat the oven to 350°F. In a small bowl, cover the raisins with
water; let stand until softened, about 10 minutes. Drain.
Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the
oil. Add the cauliflower and 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 until the tomatoes have begun to
soften, about 5 minutes.
Add the raisins to the cauliflower, along with 1/4 cup hot water, the
pine nuts, and chopped garlic. Transfer the cazuela to the oven and bake the
cauliflower for about 30 minutes, until it is very tender. Stir in the
parsley and lemon juice and let stand at room temperature for 30 minutes.
Serve the cauliflower warm.
Tips & Techniques
Mild, earthy Marash red pepper flakes from Turkey, are sold
at Middle Eastern markets and online at