Whether you’re planning for the holidays or are simply looking for a healthy (and crave-able) dish to pack in some veggies in between, this cauliflower dish comes highly recommended.
While rather simple, the recipe has a complexity of flavors going on that gives it that must-reach-for-seconds quality.
It all starts with cauliflower, a cruciferous I love to make comparisons with to a giant-sized brain. (Anyone else ever think that?!)
The cauliflower gets caramelized in the oven (yum!), and then tossed with a sweet-and-salty combination of raisins and olives.
Parsley adds a freshness and almonds finish it all off with toasty aromas and a nice crunch.
Seriously, so good.
This came as a collaboration with my friend Nicole from vestige HOME. It’s always a treat to cook up a lunch with her and then play around with her beautiful boards and wooden spoons in the photo process.
I definitely recommend checking out her work…certainly good holiday gifting inspo!
Serve this as a side dish or have it for lunch alongside a hunk of crusty bread and a salad.
If you double the recipe, this would also work as a great dish to put on the holiday table.
It’s not “traditional” per-say, but I guarantee it’ll be a crowd-pleaser!
Throw a few extra olives on the side to munch on as you share this meal with friends/family, and enjoy.
- 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
- 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 roasted cauliflower and onion are done cooking, place in a large bowl. Mix in the olives, raisins and parsley. Sprinkle with the toasted almonds.