Lemon Roasted Cauliflower with Pine Nuts and Raisins

Lemon Roasted Cauliflower with Pine Nuts and Raisins

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Ingredients

Cauliflower:
  • 1 medium head of cauliflower
  • 1 tbsp infused cannabis olive oil
  • 1 lemon (for lemon zest julienne)
  • salt to season
  • fresh cracked pepper to season
Cannabis infused olive oil:
  • 3.5g dried cannabis bud (strain high in terpinolene, caryophyllene, limonene and beta-pinene)
  • 1 cup olive oil
  • baking sheet, parchment paper, cannabis grinder/bud buster
Sauce:
  • 3 tbsp butter
  • 1 tbsp Thompson seedless raisins
  • 1 tbsp sultana raisins
  • 1 tbsp golden raisins
  • 2 tbsp toasted pine nuts
  • 2 tbsp chopped parsley
  • ½ lemon zest julienne

Cooking Instructions

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MAKES 4-6 Portions

TIME: 50 Minutes

  1. For the cauliflower:

    Preheat oven to 350F.

    Place cauliflower in an oven pan and rub evenly with cannabis infused olive oil.

    Season the cauliflower with salt and fresh cracked pepper.

    For the lemon zest julienne, peel the lemon zest (not the white pith) lengthwise using a vegetable peeler and cut into thin strips. Place ½ of the lemon zest julienne on top of the cauliflower (reserve the other half for the sauce) and roast in the preheated oven for 30-40 minutes or until the cauliflower is fork tender.

    When the cauliflower is ready, remove from the oven and start to prepare the sauce.

  2. For the cannabis infused olive oil:

    Grind your cannabis in a clean, handheld grinder. The sharper teeth will cut the cannabis easier, allowing the oil to flow through the cuts and giving the finished infusion a nice, clean, and smooth taste.

    Add ground cannabis to a baking sheet and gently roast at 220-240F for 20-40 minutes.

    Remove pan from the oven and drizzle olive oil over the roasted cannabis.

    Return baking sheet to oven and slow cook for 6-8 hours at 150F, stirring every 30 minutes.

    Strain the infusion into a small mixing bowl using a fine mesh strainer and set oil aside until needed.

  3. For the sauce:

    Toast pine nuts in the oven at 350F for about 4-5 minutes. These will colour quickly so watch them carefully.

    Add butter, all the raisins, parsley and lemon zest julienne to a frying pan on medium high heat.

    Add cauliflower to the pan and baste with butter, raisins, pine nuts and parsley.

    Garnish with cannabis leaves and serve.

recommended strains

For this recipe, use a strain high in terpinolene, caryophyllene, limonene and beta-pinene.

About the Chef

John MacNeil, Corporate Red Seal Cannabis Chef at Namaste, has a long list of credentials and experience that qualify him as a master of molecular gastronomy. Inspired by the freshness and quality of ingredients at local markets in his hometown of Cape Breton, Nova Scotia, Chef MacNeil went on to study Culinary Arts at Charlottetown’s Holland College and obtained his Red Seal certification in 2004. He further developed his culinary skills under Chef Urs Thommen in Switzerland, where he learned to apply classical European techniques to his dishes.

Chef MacNeil has an impressive track record of achievements in fine dining, including stints as Executive Chef in several high-end restaurants across Canada. He was named Best Chef 2012 by Avenue Magazine, and later received accolades for a restaurant he founded in Calgary called Black Pig Bistro, including Best New Restaurant 2014 (Avenue Magazine) and recognition as one of Canada’s 100 Best Restaurants 2015 (Canada’s 100 Best). His foray into entrepreneurship continued as he co-founded reTreat Edibles, where he found his true calling in developing cannabis infused foods that combine the natural flavour compounds (terpenes) of cannabis with top quality ingredients.

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