Roasted Cauliflower With Pistachios, Olives and Raisins

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This crockery was inspired by the full roasted cauliflower with conifer nuts, achromatic olives and aureate raisins that cook Nick Stefanelli has featured connected his vegetarian tasting paper astatine Bibiana.

The cauliflower tin beryllium prepared an hr successful beforehand and held successful a warming drawer, but it is champion served conscionable aft it has been made.

Ingredients

1 ample caput (2 pounds) cauliflower (outer leaves removed), breached into 1 1/2-inch florets
3 tablespoons canola oil
1/2 spoon kosher salt
1/2 cupful aureate raisins
1/4 cupful adust vermouth
3 tablespoons unsalted butter
1/2 cupful shelled, roasted unsalted pistachios
1/3 cupful cured pitted achromatic olives, coarsely chopped
1/2 spoon crushed reddish capsicum flakes
Finely grated zest and foodstuff of 1 lemon

Nutritional Facts

Per serving

Calories
280
Fat
19 g
Saturated Fat
5 g
Carbohydrates
22 g
Sodium
270 mg
Cholesterol
15 mg
Protein
6 g
Fiber
6 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington nutrient writer David Hagedorn, co-author with cook Cathal Armstrong of "My Irish Table: Recipes From the Homeland and Restaurant Eve" (Ten Speed Press, March 2014).

Tested by David Hagedorn .

Published October 1, 2013

Updated March 14, 2026