The local cauliflower is getting bigger and more beautiful every time I go to the farm stand, so I couldn’t resist making this dish.

I’ve always loved using pine nuts and raisins with green vegetables, such as swiss chard and spinach.  Cauliflower easily lends itself to this combination as well, only tonight, I’ve decided to celebrate the fall with pumpkin seeds instead of pine nuts.  They have an even nuttier bite and when toasted, they’re irresistable.

The cauliflower simply gets cut into bite-size pieces, then roasted in a 400 degree oven for at least an hour until golden brown and soft.  The seeds and raisins, along with a touch of agave nectar, are added in the last 10 minutes of roasting to caramelize the raisins and toast the seeds.

Tonight, our main course was veal cutlet, along with kale, skillet potatoes, and of course, the cauliflower.

Roasted Cauliflower with Pumpkin Seeds and Raisins

serves 4

1 large head cauliflower

1/4 c olive oil

1/4 c raisins

1/4 c pumpkin seeds

2 tsps agave

salt and pepper to taste

Preheat oven to 400 degrees.

Cut cauliflower into bite-size pieces and arrange in one layer in a baking pan.

Toss with olive oil and at least 1 teaspoon salt.  Roast for about 45 minutes, turning pieces occasionally for even browning.
Taste and add salt and pepper.

When cauliflower is golden brown, (at about 45 minutes) add seeds, raisins and agave, and continue roasting until raisins turn brown and plump.