Steamed Cauliflower with Raisins and Pine Nuts

Total Time
25 min
7 min
18 min
The cabbage-y taste and softness of the cauliflower are complemented by the sweetness of the raisins. And then there’s that extra crunch from the pine nuts.



½ cup(s)

uncooked cauliflower

2 pound(s), head, trimmed and separated into florets

pine nuts

¼ cup(s)

olive oil

4 tsp

table salt

¼ tsp

white pepper

tsp, freshly ground, or to taste


1 medium, cut into 4 wedges


  1. Put the raisins in a small bowl of hot water until plump and soft, about 10 minutes; drain and set aside.
  2. Put the cauliflower in a steamer basket; set it in a saucepan over 1 inch of boiling water. Cover tightly and steam until tender but not mushy, 6–8 minutes.
  3. Meanwhile, toast the pine nuts in a small, dry nonstick skillet over medium-low heat; slide the pan gently back and forth over the heat so the nuts cook evenly. As soon as they begin to turn golden, remove the pan from the heat and transfer the nuts to a heatproof plate to cool.
  4. Toss the cauliflower with the raisins, pine nuts, oil, salt, and pepper in a serving bowl. Serve with the lemon wedges. Yields 1 1/4 cups per serving.


This dish might just convert a cauliflower hater. Or you could prepare it with almost any lightly cooked vegetable. Try broccoli or Brussels sprouts, or chopped sturdy greens like kale, cabbage, or collards.

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