Photo by Deb Lindsey for The Washington Post
Raise your hand if you LOVE roasted cauliflower, all golden brown, nutty and tender. I have both hands up right now (and yet somehow I am still typing this, hahaha). It’s amazing on its own, simply seasoned with salt and pepper, but adding a sprinkle of nutmeg, and tossing it with golden raisins and toasted almonds coaxes out the vegetable’s sweet nutty flavors further and adds enticing textures. Try this side dish with herb-rubbed pork loin or bone-in chicken breast, which can be roasted in the oven at the same time. It also makes a nice side for Thanksgiving. Serve either warm or at room temperature.
1/3 cup golden raisins
1 head cauliflower (about 2 pounds), cut into 1 1/2-inch florets
2 tablespoons olive oil
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt, or more as needed
1/3 cup raw, skin-on almonds
Place the raisins in a small bowl. Cover with hot water and let them sit for 10 minutes. Drain.
Preheat the oven to 425 degrees. Place the cauliflower florets on a sheet pan. Drizzle with the oil, and sprinkle with nutmeg and 1/4 teaspoon of salt; toss to coat. Roast for 30 to 40 minutes, stirring once or twice, until the cauliflower is tender and nicely browned in spots.
Meanwhile, toast the almonds in a small, dry skillet over medium heat, stirring frequently, until they are lightly browned and fragrant, 5 to 10 minutes. Allow to cool, then coarsely chop.
When the cauliflower is done, stir in the almonds and raisins until well incorporated. Taste, and add salt as needed.
Makes 4 servings
Per serving: Calories 220; Total Fat 13g (Sat Fat 2g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrates 24g; Dietary Fiber 7g; Protein 7g
Copyright 2016 Ellie Krieger All rights reserved