Roasted Cauliflower with Olives and Raisins

If you're looking for that easy, go to recipe for the numerous potluck and holiday events you'll be attending over the next month, this dish is a great option.  My friend Grace and I spent an afternoon cooking and styling this delicious meal that takes advantage of the cool seasons bounty of the cruciferous veggies that are plentiful this time of year. 

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 

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Heat oven to 425F. Place parchment paper or aluminum foil on a large rimmed baking sheet and lightly coat with olive oil. 

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.

Roast 25-30 minutes, stirring halfway, until the edges are browned and the cauliflower is fork-tender.

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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. 

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When the roasted cauliflower and onion are done cooking, place in a large bowl.  Mix in the olives, raisins and parsley. Sprinkle with the toasted almonds. Serves 4-5 as a side dish.

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Photographs courtesy of GraceD Photos

For more delicious, seasonally inspired dishes, check out my friend Grace's blog Food, Fitness, Fresh Air