Who else loves cauliflower? (And who else thinks it looks like a giant-sized brain?)
Here, cauliflower gets caramelized in the oven, then tossed with a sweet-and-salty combination of raisins and olives. Parsley is added for a punch of freshness and almonds finish it all off with toasty aromas and a nice crunch.
Seriously, so good. Serve this as a side dish, or have it for lunch alongside a hunk of crusty bread and a salad.
Roasted Cauliflower with Olives and Raisins
- November 17, 2017
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Ingredients
- 1 lg. head of cauliflower (around 8 cups of florets, chopped)
- 1/2 lg. red onion coarsely chopped
- 1/4. cup slivered almonds
- 1/4 cup sliced (quartered) olives (garlic-stuffed, if possible)
- 1/4 cup raisins
- Salt and pepper
- Olive oil
- 2 Tbsp. parsley
Directions
- Step 1
- Heat oven to 425F. Place parchment paper or aluminum foil on a large rimmed baking sheet and lightly coat with olive oil.
- Step 2
- Cut cauliflower into bite-sized florets. Spread cauliflower and chopped onion across the baking sheet. Drizzle and toss with olive oil, until lightly coated. Sprinkle with salt and pepper, to season.
- Step 3
- Roast 25-30 minutes, stirring halfway, until the edges are browned and the cauliflower is fork-tender.
- Step 4
- While the cauliflower and onions are roasting, toss the almonds into a dry skillet over medium heat, stirring regularly, until almonds are golden brown and give off a rich, toasty fragrance.
- Step 5
- When roasted cauliflower and onion are done cooking, place in a large bowl. Mix in the olives, raisins and parsley. Sprinkle with the toasted almonds.
