If you've been keeping up with me, you know that quick weeknight meals are a staple in our house. I took some inspiration from the Moosewood Low-Fat Cookbook and created this Italian-inspired dish using mostly pantry staples and a fresh head of cauliflower. When I first read the original recipe and saw that it called for raisins, I was hesitant.
Let me be very clear: I'm not a raisin person.
However. the raisins in this dish soak up the tomato sauce and create little bursts of sweetness. You can omit them, but I'd encourage you to give them a try:
Sweet and Sour Roasted Cauliflower
1 head of cauliflower, chopped into florets
1 onion, chopped
3-4 cloves of garlic minced
1/3 cup golden raisins (can be omitted)
1 x 28-oz can (BPA free) or carton of diced tomatoes with their juices
1/4 cup of rice vinegar or red wine vinegar
1 Tablespoon of olive oil
1 can cannellini beans, drained and rinsed
Sea salt and pepper to taste
- Preheat oven to 380F. Toss the cauliflower with the olive oil and salt on a parchment paper lined cookie sheet. Roast the cauliflower for 20-25 minutes, stirring occasionally for more even browning.
- While the cauliflower roasts, cook the onion and garlic 7-8 minutes over med-high heat, adding just enough water to keep it from burning.
- Add the tomatoes and their juices along with the vinegar and raisins. Bring to a boil and then simmer for about 20 minutes.
- When the cauliflower is tender and cooked through, remove it from the oven and add it to the sauce along with the drained can of beans. Cook till warmed through, about another 5 minutes.
I served this over polenta, but you could serve it over brown rice or whole wheat couscous. I used a pre-cooked tube of polenta, sliced it into ¼ inch-thick rounds and sprinkled on some dried basil and sea salt. I baked the polenta along with the cauliflower.