I’ve pickled plenty of stuff on this blog: mangoes, mustard seeds, even a few little birds. So it easy to see how pickled raisins would be my kind of thing. Sweet. Savory. Unexpected. Which sounds like a metaphor for a happy life. Well, at least to me it does.
So when I saw a Chef Hillary Sterling recipe for Kugel with Saffron-Pickled Raisins in Food & Wine this month I put the recipe on my to-do list. However, the inspiration recipe was part of a Passover menu. I’m going to be in Mexico for Easter and most of Passover this year so I have no holiday cooking plans. Still, those pickled raisins – sweet, savory, and unexpected – kept popping into my thoughts.
Raisins can do that to a man, can’t they?
So with no real plan on how to use them, I went ahead and pickled some golden raisins in much the same manner as Chef Sterling. I was that excited to taste them. Of course, I knew they’d be sweet and sour. But I wasn’t prepared for the bold way those golden raisins were plumped and recharged by the cider vinegar. I knew I had to use their bright bite of acidity in a recipe and quick. So I tossed them with the cauliflower I was roasting anyway, and indeed my life is happier for it. GREG
Make the pickled golden raisins: Place vinegar, raisins, and a pinch of saffron (about 15 threads) in a small non-reactive saucepan. Bring to a boil over medium-high heat. Once boiled remove from heat; let cool to room temperature.
Roast the cauliflower: Meanwhile, preheat the oven to 400°.
Place the cauliflower florets in a medium bowl. Drizzle with olive oil and the balsamic vinegar. Season with salt and pepper and toss well. Spread the cauliflower on a large, parchment-covered rimmed baking sheet. Roast for about 30 minutes, tossing the florets halfway through to ensure even cooking until browned in spots and tender. Transfer to a serving bowl.
Spoon 2 or 3 tablespoons of the golden raisin pickling liquid over the cauliflower, then drain the raisins, discarding the remaining liquid and place the raisins and the toasted pinenuts in the bowl with the cauliflower. Season with salt and pepper; toss to combine. Serve immediately.
Pickled raisins sound like just the thing that would pique my interest, too. With your endorsement, I’m confident I would like them.
Never thought that cauliflower can look delicious too.
Found your recipe quite interesting .
Thanks for sharing .
Keep Posting . !!
Definitely unexpected and awesome, they must have brightened the cauliflower beautifully, not that I don’t already love roasted cauliflower. It seems like a lovely way to rejuvenate some dried out raisins too. Now to check the pantry to see if I have some.
I’ve never pickled raisins! But I will. 🙂 Great idea combining them with roast cauliflower — roasting is one of the best ways to prepare it. Thanks for this.
How interesting. At first, I was simply intregued by raisins and cauliflower — what a great combination. But pickled raisins? I think your curiousity is contageous! I can’t stop wondering what they’d be like. I’ll have to give them a try.
It is funny, this reminds me of a dish that you would find in Sicily. I’ve pinned and I can’t wait to try it.
I should go and buy some cauliflower. The photos looks tempting and delicious. Another cauliflower dish that I must try. Thank you for sharing your recipe.
I saw these too! But now you’ve got me thinkin’. I might try them in a kugel! Happy Passover/Easter Greg! Mexico sounds great!
I’m like you, Greg… I see something like that recipe for saffron-pickled raisins and I have to make them immediately! Good choice to use them with the roasted cauliflower, as well! Hope you guys have a great time in México…
Wow! What a brilliant idea! I love sour and sweet together, so it makes total sense to me. I really love the addition of pine nuts as well.
Everything about this recipe makes my culinary heart sing. Can’t wait to make this.
I must pickle raisins now! Thank you.