a pottery bowl of roasted cauliflower and golden raisins


Today’s post marks the very first appearance of cauliflower on a farmgirl’s dabbles. Over the past year, I’ve fallen deeply in love with this veggie, and have been roasting and sautéeing it for my family, and receiving their overwhelming stamps of approval.

I grew up eating cauliflower in one of two ways. Either raw from a vegetable platter (with ranch dip, of course!) or boiled and dripping with cheese. And neither way thrilled me. I often skipped right over those offerings. And, sadly, I missed out on many, many years of enjoying cauliflower.

Thankfully, I ventured out of my cauliflower lull and roasted up a pan of Sylvie’s gorgeous cauliflower with olives and herbs about a year ago. Ohhhhhh, man…it was some kind of revelation. And now my family can pretty much take care of two whole heads of that cauliflower recipe in one sitting!

While Sylvie’s recipe is savory and salty, this Roasted Cauliflower with Golden Raisins, Pine Nuts, and Orange leans on some sweetness. This dreary January weather has had me adding oranges to lots of dishes lately, and it gives such a juicy bright effect. (Try these fabulous Orange and Dark Chocolate Scones with Orange Glaze!) So far, I haven’t made a cauliflower dish over the past year that my family hasn’t been crazy about. There’s just something about roasting or sautéeing it. Try it. You’ll see exactly what I mean!

roasted cauliflower with raisins and fresh orange slices
a bowl of roasted cauliflower

Roasted Cauliflower with Golden Raisins, Pine Nuts & Orange

Yield: 6 servings
prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
This Roasted Cauliflower with Golden Raisins, Pine Nuts, and Orange leans on some sweetness.
4.7 Stars (3 Reviews)


  • 1 medium sized head cauliflower
  • 3 T. olive oil divided
  • ½ tsp. kosher salt
  • freshly ground black pepper to taste
  • 2 garlic cloves minced
  • ½ T. rough chopped fresh rosemary
  • 2 T. freshly squeezed orange juice
  • 1 tsp. orange zest
  • ¼ c. pine nuts toasted
  • ¼ c. golden raisins
  • flaky sea salt to taste


  • Preheat oven to 400° F.
  • Cut cauliflower into florets, then cut florets in half or quarters, depending on size. It’s good to have lots of cut surfaces on the cauliflower, for better browning. On a large baking pan with sides, drizzle 2 tablespoons olive oil over the cauliflower. Sprinkle with salt and pepper, and stir to coat evenly.
  • Roast in oven for 10 minutes. Combine remaining tablespoon of olive oil with rosemary and garlic, and drizzle mixture over cauliflower. Stir to coat evenly. Roast for another 15 minutes, or until cauliflower is showing beautiful brown markings and is just tender (don’t let it roast too long, or it will get mushy).
  • Remove from oven, sprinkle with fresh orange juice and zest, pine nuts, and golden raisins. Toss gently to combine. Sprinkle lightly with flaky sea salt and serve straight from the pan…or transfer to a serving bowl and sprinkle with sea salt. Serve warm.


From a farmgirl’s dabbles.

Nutrition Information:

Serving: 1 Calories: 144kcal Carbohydrates: 11g Protein: 3g Fat: 11g Saturated Fat: 1g Polyunsaturated Fat: 9g Sodium: 306mg Fiber: 3g Sugar: 6g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
a bowl of roasted cauliflower