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 375 degrees.
Arrange the cauliflower florets in a large, shallow baking dish. Drizzle with the oil, and sprinkle with nutmeg and 1/4 teaspoon of salt; toss to coat. Cover the dish with aluminum foil; roast for 10 minutes, then uncover and roast for 25 to 40 minutes, stirring once or twice, until the cauliflower is tender and nicely browned.
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
Photo credit: Deb Lindsey www.deblindsey.com
Copyright 2016 Ellie Krieger All rights reserved