Roasted Cauliflower With Almonds and Golden Raisins 4.000

Deb Lindsey for The Washington Post

Nourish Mar 4, 2015

Roasting cauliflower caramelizes it to an enticing crisp brown outside, while tenderizing it inside and bringing out a hint of sweet nuttiness. Here, a sprinkle of nutmeg, some golden raisins and toasted almonds add texture and create layers of flavor.

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's also delicious served at room temperature.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 3 cups

Ingredients
  • 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

Directions

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.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Nilar Andrea Chit Tun.

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