Roast Cauliflower with Saffron-Pickled Golden Raisins
Pickled golden raisins get plump and juicy when boiled in cider viegar. Giving this roast cauliflower an unexpected sweet and sour pop of acid.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Colander
- Spoon
- Serving bowl
Ingredients
- 1 cup cider vinegar
- ½ cup golden raisins
- 1 pinch saffron threads
- 1 large cauliflower (cut into 2‑inch florets )
- 2–3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- salt
- pepper
- 2 tablespoons toasted pinenuts
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