Roasted Cauliflower with Peaches, Raisins and Mint

Photo courtesy of  Foodland Ontario

Photo courtesy of Foodland Ontario

Local cauliflower, peaches and mint – ahh – the pleasures of summer. This recipe from Foodland Ontario can be served as a hearty salad or as a side dish for grilled poultry, fish or meat.  Pine nuts could be added to give the dish a more Sicilian feel.

Roasted Cauliflower with Peaches, Raisins and Mint

Serves: 4

•    1 Ontario Cauliflower, cut into florets
•    1-1/2 tsp (7 mL) ground coriander
•    2 tbsp (25 mL) vegetable oil
•    8 cloves Ontario Garlic, minced
•    4 Ontario Peaches, pitted and quartered
•    1/2 cup (125 mL) golden raisins
•    Half bunch Ontario Mint, leaves torn
•    2 tbsp (25 mL) extra-virgin olive oil
•    1 tbsp (15 mL) sherry or red wine vinegar
•    Kosher salt and freshly ground pepper

Preparation Instructions:
Bring large pot of salted water to boil. In 2 batches, blanch cauliflower for 1 minute; transfer to bowl of ice water to stop cooking. Drain.

In large bowl, combine cauliflower, coriander, vegetable oil and garlic, mixing to coat well.  Tear off 2 large  pieces of foil. Divide cauliflower mixture between the 2 pieces. Wrap and seal to make 2 packets. Place on grill over medium-high heat; cook for 10 minutes, turning once.  Remove from grill; let stand for 5 minutes.

In large bowl, combine cauliflower, peaches, raisins, mint, oil and vinegar.   Season with salt and pepper. Toss to combine.

Nutrition information per serving:
•    Calories: 286
•    Protein: 6  grams
•    Fat: 14 grams
•    Carbohydrates: 37 grams
•    Fibre: 7 grams
•    Sodium: 110 mg

What’s your favorite local summer vegetable or fruit? What about herb?

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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