Roasted cauliflower and golden raisins and pine nuts from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cardamom for fresh nutmeg, and dried currants or Thompson raisins for golden raisins.

  • monica107 on October 14, 2013

    This recipe was a delicious side for roasted chicken but would also be great with pasta or even as a standalone dish for a vegan meal. The salt quantities given worked perfectly for my tastes. I considered throwing it all in the oven instead of separately roasting the cauliflower and cooking the leeks on the stovetop, but I think although it created an extra dish to wash, it was more time efficient this way - we cut the cauliflower and got it in the oven before preparing the rest of the dish. Sliced or slivered almonds could be substituted for the pine nuts since they are $$$.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.