Cauliflower with Peppadew Peppers & Raisins

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We sauté the cauliflower to get it slightly caramelized, then steam it to soften the vegetable without burning the spices.

By
Julia Levy
Julia Levy
Julia Levy

Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
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Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

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Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
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Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
Cauliflower with Peppadew Peppers & Raisins
Active Time:
15 mins
Total Time:
15 mins
Servings:
4
Nutrition Profile:
Low-Carb Nut-Free Dairy-Free Soy-Free High-Fiber Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie
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Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 4 cups cauliflower florets (2-inch pieces; about 1 large head)

  • ½ teaspoon paprika

  • ½ teaspoon ground pepper

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground cumin

  • ¼ cup water

  • ½ cup chopped Peppadew peppers (see Tip)

  • ¼ cup golden raisins

  • 2 tablespoons chopped fresh mint

  • 1 ½ teaspoons sherry vinegar

  • ½ teaspoon salt

Directions

  1. Heat oil in a large skillet over medium-high heat. Add cauliflower; cook until browned, about 2 minutes. Stir in paprika, pepper, cinnamon and cumin. Stir in water; cover and cook until tender, 6 to 8 minutes. Remove from heat. Stir in peppers, raisins, mint, vinegar and salt.

Tips

Tip: Pickled and jarred Juanita (or piquanté) peppers from South Africa—commonly called Peppadew peppers—are small and round like a cherry tomato, but sweet and peppery like a pepper. Peppadew is the brand name of the South African company that makes them. Look for them with other pickled vegetables at well-stocked grocery stores.

Originally appeared: EatingWell Magazine, December 2020

Nutrition Facts (per serving)

126 Calories
8g Fat
14g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup
Calories 126
% Daily Value *
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 3g 6%
Total Fat 8g 10%
Saturated Fat 1g 5%
Vitamin A 824IU 16%
Sodium 329mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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