This recipe is 100% vegan, Whole30/Paleo compliant, and aligns with the Mediterranean Diet in that it’s plant-based and has healthy fats from olive oil and nuts. For those of you following along, I’ve been posting Mediterranean Diet recipes all during the month of January, to start the year off with one of the healthiest diets out there. This definitely fits the bill! If you are looking for a lower carb (or just saltier) option, skip the raisins and substitute with capers or olives instead. And if you are looking for an even more budget-friendly recipe, try chopped walnuts or slivered almonds instead of pine nuts, which can get a bit pricey.
OK, so I just took a short break from writing this post to eat the leftovers for lunch. I had them cold straight from the fridge. This recipe is WONDERFUL in that it’s delicious warm right out of the oven, at room temperature, and even cold the day after! You could make this in advance or bring it on a picnic as a cold salad, or take it as a side in your work lunches all week. Because there is so little water in the cauliflower after its roasted, it didn’t get soggy either. Perfection.
This recipe couldn’t be easier to make. First, roast the cauliflower on a parchment-covered rimmed baking sheet in the oven, simply, with olive oil, salt, and pepper. Meanwhile, lightly toast the pine nuts in a dry skillet, then add more oil, lemon juice, and the raisins. This will enable the raisins to soften and plump slightly. Stir in lemon zest and fresh parsley, toss the cauliflower with the dressing, and there you have it! Need a recipe to use up your leftover golden raisins from this? Try this curried chicken salad. YUM. Here’s the printable recipe for roasted cauliflower with pine nuts and raisins.
