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Roasted Cauliflower with Almonds and Golden Raisins

Roasted Cauliflower with Almonds and Golden Raisins

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
Hot water
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

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