Roasted Cauliflower With Almonds and Golden Raisins

Serves 4 (makes about 3 cups).

Note: 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. From Ellie Krieger.

• 1/3 c. golden raisins

• Hot water

1 head cauliflower (about 2 lb.) cut into 1 1/2-in. florets

• 2 tbsp. olive oil

• 1/4 tsp. freshly grated nutmeg

• 1/4 tsp. salt, or more as needed

• 1/3 c. raw, skin-on almonds


Place the raisins in a small bowl. Cover with hot water and let sit for 10 minutes. Drain.

Preheat the oven to 375 degrees.

Arrange cauliflower florets in a large, shallow baking dish. Drizzle with the oil, and sprinkle with nutmeg and 1/4 teaspoon 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.

Nutrition information per serving:

Calories 220 Fat 13 g Sodium 220 mg

Carbohydrates 24 g Saturated fat 2 g

Protein 7 g Cholesterol 0 mg Dietary fiber 7 g