Best 5 Broccoli And Cauliflower With Pine Nuts And Raisins Recipes

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Broccoli and cauliflower are two cruciferous vegetables that are loaded with nutrients and antioxidants. They have a slightly bitter flavor that can be balanced out by sweet and savory ingredients, making them a versatile addition to many dishes. One of the most popular ways to cook broccoli and cauliflower is to roast them with pine nuts and raisins. This simple dish is not only delicious, but it is also healthy and easy to make. The roasted vegetables are tender and slightly charred, while the pine nuts add a nutty flavor and the raisins add a touch of sweetness. This dish can be served as a side dish or as a main course, and it is sure to please everyone at the table.

Here are our top 5 tried and tested recipes!

ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS



Roasted Cauliflower Steaks with Golden Raisins and Pine Nuts image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

2 heads cauliflower, cut vertically into 1/2-inch-thick steaks (4 to 6 steaks total)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon butter
1/4 cup fresh parsley leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
  • Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
  • Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.

ZESTY BROCCOLI AND CAULIFLOWER SALAD



Zesty Broccoli and Cauliflower Salad image

An easy broccoli and cauliflower tossed salad. Optional ingredients may include raisins or walnuts.

Provided by Deb

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 5

2 cups fresh broccoli florets
2 cups cauliflower, chopped
1 red onion, sliced in rings
½ cup zesty Italian dressing
¼ cup sunflower seeds

Steps:

  • In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 4.9 g, Fat 5.6 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 265.9 mg, Sugar 2.2 g

BROCCOLI AND CAULIFLOWER WITH PINE NUTS AND RAISINS



Broccoli and Cauliflower with Pine Nuts and Raisins image

This is sooo good! For a slightly different twist, you could also drizzle with red wine vinegar or lemon juice.

Provided by canarygirl

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
2 cloves garlic, in thin slices
1 tablespoon raisins
2 tablespoons pine nuts
3 slices bacon, cooked til crispy and crumbled
4 tablespoons olive oil
salt and pepper

Steps:

  • Cook broccoli and cauliflower just until tender (about 5-7 minutes after it comes to a rolling boil), and drain.
  • Meanwhile soak raisins in very hot water to plump them up a bit.
  • Heat oil over medium high heat, and sauteé garlic just until slightly golden, then add pine nuts and sauteé another minute.
  • Pour garlic/pine nut oil over broccoli and cauliflower and toss with drained raisins and bacon.
  • Salt and pepper to taste.

SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS



Sautéed Broccoli With Garlic and Pine Nuts image

A really tasty side dish! I love garlic and pine nuts, and broccoli too, so this is a winner with me! This recipe comes from Anna Teresa Callen, an Italian cook.

Provided by Sharon123

Categories     Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup pine nuts
2 garlic cloves
2 bunches broccoli
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
  • Chop the garlic fine. Set aside.
  • Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
  • In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
  • Drain thoroughly in a colander.
  • In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
  • Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!

Nutrition Facts : Calories 167.9, Fat 11.3, SaturatedFat 1.3, Sodium 67.3, Carbohydrate 14.5, Fiber 5.5, Sugar 3.7, Protein 6.5

BROCCOLI RABE WITH PINE NUTS AND RAISINS



Broccoli Rabe with Pine Nuts and Raisins image

Provided by Melissa Clark

Categories     Fruit     Nut     Side     Sauté     Thanksgiving     Quick & Easy     Low Cal     Wheat/Gluten-Free     Raisin     Pine Nut     Broccoli Rabe

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
1/4 cup pine nuts
1 garlic clove, minced
Two 2- to 2 1/2-pound bunches broccoli rabe, leaves and woody stems removed
1/3 cup dry sherry or white wine
1/4 cup golden raisins

Steps:

  • In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli rabe, sherry, and golden raisins and cover pan. Cook, stirring occasionally, until broccoli rabe is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve.

Tips:

  • To save time, use pre-cut broccoli and cauliflower florets.
  • If you don't have pine nuts, you can substitute chopped walnuts or almonds.
  • For a sweeter dish, add more raisins or dried cranberries.
  • To make the dish more flavorful, add a pinch of red pepper flakes or garlic powder.
  • Serve the dish immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This broccoli and cauliflower with pine nuts and raisins is a delicious and healthy side dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber, vitamins, and minerals. The dish is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give this broccoli and cauliflower recipe a try!

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