Most people enjoy leftovers after Thanksgiving. Not me, well at least not that many. By Saturday we were wanting some veggies. I remembered seeing this recipe at Craving Greens blog and wanted to try it. Dad didn’t like it, Mom thought it was ok. I thought it was “just ok” at first bite too, but after I let it sit at room temp – even out of the fridge – I thought it was pretty good. Definitely a new take on roasted cauliflower. Don’t be afraid of this!
1 head cauliflower, cut into florets
1/3 cup olive oil
1 can diced tomatoes, with juices
2 T raisins (soaked for 10 minutes in water)
1/4 cup chopped pecans
1 tsp sugar (sugar in the raw preferred, but we didn’t have any at the house)
Spices: to taste: cilantro (we used dried), s/p, crushed red pepper
2 garlic cloves, chopped
1 1/2 T lemon juice
Heat pan with oil. Saute florets and sugar about 10 minutes. Pour in everything else, but lemon juice. Heat through. Put in a pan into a 350 oven for about 30 minutes. Take out of oven and pour lemon juice on top – serve with fresh cilantro if you have any.