Roasted Cauliflower with Almonds and Raisins


  • 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 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. Makes 4 servings.

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