Sunset at Kukui'ula Kauai Hawaii

1 head cauliflower (2 if small) separated into florets
1 lb. Brussels sprouts, halved
2 T. olive oil
Salt, pepper
4 oz. pancetta
½ c, golden Raisins
¼ c. pine nuts
1 T. balsamic vinegar
2 T. orange juice

Preheat oven to 400 degrees F.  Pour olive oil into baking sheet and sprinkle with salt and pepper.  Add cauliflower and Brussels sprouts (Brussels sprouts cut side down).  Roast on bottom rack of oven for 10 minutes, then stir and continue roasting on middle or upper rack of oven for another 20 minutes.  Meanwhile, plump raisins in boiling water and drain.  In small skillet over medium heat, render pancetta until browned and starting to crisp.  Add pine nuts and stir until pine nuts are starting to brown.  Remove from heat and stir in balsamic vinegar, orange juice and raisins.  Place cauliflower and Brussels sprouts in a serving bowl and pour pancetta mixture over.  Toss lightly, serve immediately.

Next recipe
Previous recipe
Return to menu