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Roasted Cauliflower with Raisins and Dill

Roasted Cauliflower with Raisins and Dill

Serves: 4

Hands On Time: 

Total Time: 


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


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.