Pan Roasted Cauliflower

I stumbled across this recipe a few weeks ago and thought it sounded fabulous (I heart cauliflower): I saved it for when it got a little cooler outside here in San Diego. I made it this past Friday evening, although I made a few changes to make it more Paleo friendly 🙂

Recipe Substitutions:

  • I used a handful of walnuts instead of pine nuts
  • I used organic raw coconut oil (Paleo friendly)
  • I used raw, organic honey instead of refined sugar
  • I used dried parsley instead of fresh
  • I used three garlic cloves, instead of 1
  • I used extra pinches of crushed red pepper (awesome extra spice to the dish!)

Preparation Changes:

  • I used a 12 inch pan for the pan fry step, and once it was ready to bake, I simply dumped it into a glass pyrex baking dish
  • I did not measure anything (I can tell you I used more than what it called for with the nuts, cauliflower, raisins, garlic, and crushed red pepper)
  • I did not soften the raisins
  • I did not drain, peel or seed the tomatoes, I simply cut cherry tomatoes, in half!

It was a fulfilling roasted vegetable dish (not to mention, gorgeous), that I will make again! My version took probably 1/2 the time compared with the original recipe, and is Paleo friendly!

Raisins…or Dried Grapes

I’ve thought those puny little shriveled things were so gross, for so long. Not until I went to lunch with some co-workers and our charcuterie plate came with fresh, dried grapes. Holy buckets! I never saw raisins the same.

Seth tried drying some red seedless grapes in the food dehydrator he bought me for Christmas last year, and they were fabulous. It takes a long time, but it’s well worth it in our opinion. We couldn’t get over the size difference between store-bought and home dried (interesting to think that you don’t like a certain food, but in reality, if you actually make the food yourself, it is good!):

I recently tried drying black seedless grapes, and much to my surprise they didn’t take near as long to dry and taste even sweeter! You can munch on them, use them in salads, add them to baked vegetable dishes, combine them with a meet and cheese board, etc.