Time: 40 min.
Complexity: easily
Servings: 4-6

If you're looking for a way to showcase cauliflower and present this simple yet incredibly healthy vegetable in a more interesting way, try making steaks! The head of cauliflower is cut into neat slices that, when baked in the oven, develop a golden crust, creating a truly appetizing and unique look. A topping of pine nuts, fried in butter with golden raisins and parsley, adds a vibrant and unique flavor. It looks charming and is perfect for a holiday table. This combination of flavors and textures will leave no one indifferent.

Ingredients:

• 2 heads of cauliflower
• Extra-virgin olive oil, to drizzle
• 2 tablespoons pine nuts
• 1/4 cup golden raisins
• 1 tbsp unsalted butter
• 1/4 cup torn fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cauliflower, pine nuts, raisin, butter, parsley

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Preparation:

Step 1
• Preheat oven to 220°C (425°F). Trim the cauliflower stems, then place the heads cut-side down and slice into 1-cm-thick steaks. Arrange them in a single layer on a baking sheet. Season both sides with salt and black pepper. Transfer to the oven and bake until golden brown, 20-25 minutes, turning after 10 minutes.
Step 2
• Meanwhile, add the pine nuts to a dry medium skillet and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter, and season with salt. Cook, stirring, until the butter melts and coats the pine nuts and raisins. Remove from heat and stir in the parsley.
Step 3
• Transfer the roasted cauliflower to a serving platter. Top with the pine nut and raisin mixture. Season with salt to taste.

Votes: 10

Author of the recipe - Valerie Bertinelli is an American actress.