In addition to the pizza, we ordered a wonderful appetizer made with roasted cauliflower, currants, golden raisins and pine nuts. Cauliflower, raisins, pine nuts/almonds are a match made in heaven and I thought that it would be a great side dish (not to mention super easy to make) to serve at Thanksgiving.
2 heads of cauliflower, broken or cut into florets
1 tbsp fresh minced thyme
2-3 tbsp extra virgin olive oil
1/3 cup pine nuts, toasted
1/3 cup golden raisins
1/3 cup currants or regular raisins
Kosher salt and black pepper to taste
2 tbsp minced fresh parsley
- Pre-heat oven to 450 degrees.
- Toss cauliflower florets with olive oil, thyme and salt and pepper and roast in the oven for 15-20 minutes until golden brown, tossing half-way through the cooking time.
- Remove from oven and place in a large bowl, along with currants, golden raisins and pine nuts.
- Add warmed sauce, parsley and toss to coat.
- Serve immediately.
2/3 cup good quality, low-sodium vegetable stock, reduced to 1/4 cup
1 garlic clove minced
1 tsp fresh minced thyme
Juice of 1/2-1 lemon
2 tbsp extra virgin olive oil
- While cauliflower is roasting, add vegetable stock, garlic and thyme to a small sauce pan and reduce to a 1/4 cup.
- Add lemon juice to taste and whisk in olive oil.
- Season with salt and pepper and keep warm until ready to use.