Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth
Serves 4, with extra broth
Cooks in 1 hour and 15 minutes
recipe
Roasted Cauliflower with Raisins and Dill
51
Serves: 4
Hands On Time:
Total Time:
Ingredients
6 cups cauliflower florets from 2 heads
1/2 cup extra-virgin olive oil
6 cloves garlic, smashed
6 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup golden raisins, soaked in hot water
3 tablespoons chopped fresh dill
Juice of 1/2 lemon
Instructions
Heat the oven to 400 degrees. In a large bowl, toss the cauliflower with the olive oil, garlic and thyme. Season with salt and pepper and transfer to a rimmed baking sheet. Roast until golden and caramelized, about 20 minutes, stirring halfway through the roasting time to ensure even browning. Transfer the roasted cauliflower to a second large bowl and toss with the raisins, dill and lemon juice. Serve.
About the recipe
Roasting cauliflower gives it a beautiful bronzed exterior with amazing depth of flavor. It takes on more of a salty, savory quality that pairs nicely with dried fruit and sharp herbs, like dill. If dill isn’t your preference, you could just as easily substitute fresh parsley or chives.
