Raisins have a long shelf life and are great for a boost of energy. I was walking on a cold boardwalk, quite a ways from home, when a pang of hunger attacked. I was wearing my ski jacket-an ideal jacket for the beach in the winter and also ideal for storage with its plentiful pockets for goggles, headphones, keys, money, credit cards, lip balm, sunblock, and Starburst. There are always a few raisins tucked away somewhere (long pocket life?), too; same in this recipe-hidden and sweetly surprising.
Ingredients
Makes 8 toasts
Preparation
Step 1
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
Step 3
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
Step 4
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
Step 5
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
Step 6
6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
Step 7
7. Bake until the cheese melts, 7 to 10 minutes.
Step 8
8. Top the toasts with chopped parsley and serve immediately.
Recipe from Better on Toast, by Jill Donenfeld, Copyright © 2015. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Leave a Review
Reviews (21)
Back to TopBeen enjoying these for several years and have used raisins, cranberries, even fig onion jam all with success. Also like bread toasted on both sides, prefer open face and Gruyere cheese. Pistachios icing on cake. Enjoy and as others have mentioned, don't be afraid of wondering off recipe for what's available.
NCM209
Southofboston
5/16/2022
This was easy and delicious. I'm not a raisin fan, but they worked really well with the nuts and cheese to flavor the cauliflower. I soaked them in warmed cognac, which gave complexity to the sweetness. I only had walnuts and a hard aged gouda, and they worked great. The gouda was sharp and smoky, which was great with the raisins. I think a mild flavored cheese would have been a bit bland. Make sure to season the cauliflower with lots of freshly ground pepper. Pour off the cognac once the raisins are soaked and sip while the cauliflower is roasting.
crispinblonde
Phoenix, AZ
3/3/2021
This is really delicious, and I've made it several times -- as lunch for a vegetarian friend, as dinner for me, and to take in my lunch for the week. My only quibble is cutting up the cauliflower into "slabs" and then tossing it in the olive oil. I can usually get 2-3 slabs, and the rest simply falls apart into (completely serviceable) chunks. If I were then to toss the slabs in the olive oil mixture, all I would have is the chunks. They work fine, but as is the directions are enough to make someone think they are doing it wrong.
kdraney
California
1/4/2019
Not bad, not great. Definitely not worth the hour it took to make.
christine1726
12/13/2018
Outstanding! I'm always looking for great vegetable recipes and this recipe is so flavorful... and you don't need the bread! The raisin's plump up and just add a subtle sweetness that put's it over the top. Always do a taste test before serving... can always add a bit more seasoning to fit your individual tastes.
Anonymous
Minnesota
4/24/2017
Made this last night. I like all the ingredients in this recipe, but found it somewhat bland... perhaps soaking the raisins longer in warm white wine, or a stronger liquor may have helped. It could use herbs, or another boost of flavor... maybe even a drizzle of honey before plating. I'll make it again, but will jazz it up considerably.
Anonymous
Columbia, MO
2/7/2017
These are amazingly good! I've made them several times. I generally use whatever cheese we have available; usually pepperjack and provolone. They are so delicious!
cl87
East, TN
5/16/2016
These are amazingly good! I've made this several times for my husband. He loves them and he's not even fond of cauliflower. It's good for you and great tasting!
cl87
East Tennessee
5/16/2016
I have made these several times and I have regular cravings. I lightly toast the bread, soak the raisins in white wine, and I grate the Manchego instead of slicing - much easier to get full coverage.
puccesca
New York
4/26/2016
I Thought it was a little bland.
rosten_b
Durango, CO
3/3/2016
Not a fan of the raisins. Made half the batch with capers and used a tad of rosemary instead of parsley with a few shavings of prosciutto. Second half MUCH better.
Ambrozia911
Dallas
2/27/2016
Slightly disappointing; it was definitely on the bland side. Next time I would add some vinegar and jam to the raisin mixture, and then brush it on the bread before assembling the sandwiches. I used comte, but would suggest a tangier cheese.
vicbabe
New York, NY
2/15/2016
I made as written except I used Parmesan because that is what I had on hand. The result was delicious and next time I find the cheese called for. I agree with other reviews that it would be good without the bread as a side dish.
Anonymous
Prior lake, MN
2/12/2016
I really like this recipe, and since I am on a low carbohydrate diet, I have made this without the bread as a main course, and I don't think anyone missed the bread. It would work as a substantial side too. It's a nice combination of flavors.
Anonymous
Auburn, AL
2/9/2016
This looks yum and I will try it when cauliflower is no longer $5+ a head.
1tablespoon
Long Island, NY
1/18/2016
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