Roasted Cauliflower with Pine Nuts, Golden Raisins and Dill

When cooking multi-component meals, it's always best to put as much in the oven as possible because unlike sautéeing a vegetable or searing a piece of meat stove-top, the oven does all the legwork for you. This cauliflower is a burst of flavor - salty, sweet, herbaceous, while remaining nutritious. Balaboosta does a similar cauliflower which is blanched, dredged in flour, and fried. This one has fewer steps and does not involve as much oil. 



  • 2 cauliflowers
  • ½ cup of pine nuts
  • Cup of raisins
  • ¼ cup of dill
  • Olive oil
  • 3 t salt
  • ½ Lemon


  • Pre-heat oven to 400 degrees
  • Wash cauliflower and cut into bite size florets
  • Prepare a baking sheet with parchment paper for the florets
  • Sprinkle with olive oil and salt and pop in the oven for 25 min
  •  Just before they start to brown, sprinkle pine nuts on top of the cauliflower to roast
  • Finely chop the dill
  • When cauliflower and pine nuts are nicely roasted, toss into a bowl with the raisins and dill
  • Season with lemon and salt and

Serves 4. 35 minutes total time, 10 minutes active time. 

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