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.
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
2 Tbsp. parsley
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.
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.
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.