- 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.