Roasted Cauliflower with Golden Raisins and Almonds

This was in the salad section of the cookbook but it could easily be a side-dish.  The hint of mint and the sweetness of the raisins really made it incredibly delicious.  It was even worth heating up my kitchen with the oven in the middle of a heat wave, it was that good. (Recipe from The Side Dish Bible from America’s Test Kitchen p. 235) – Kathy

Ingredients

• 1 head of cauliflower (2 pounds)
• 5 tablespoons extra-virgin olive oil, divided
• 1 ¼ teaspoons salt, divided
• 1 shallot, minced
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• 1 teaspoon ground coriander
• 1 cup fresh parsley leaves
• ½ cup fresh mint leaves
• ¼ cup sliced almonds, toasted

Directions

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves from cauliflower and cut stem flush with bottom of head.  Flip cauliflower stem side up.  Using kitchen shears, cut around stem and core to remove large florets.  Chop core and set aside.  Cut florets through stems into 1-inch pieces (you should have about 6 cups florets).
2. Toss florets, 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper together in a bowl. Transfer to rimmed baking sheet and roast until florets are tender and browned on bottom, 12 to 15 minutes.  Let cool for 15 minutes.
3. While florets are roasting, combine raisins, shallot, lemon zest and juice, coriander, remaining ¼ cup oil, remaining ¼ teaspoon salt, and remaining ½ teaspoon pepper in large bowl; set aside.
4. Transfer core to food processor and process until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed; transfer to bowl with dressing. Add parsley and mint to now-empty processor and pulse until coarsely chopped, 5 to 7 pulses, scraping down sides of bowl as needed; transfer to bowl with dressing.
5. Add florets and almonds to bowl with dressing mixture and toss to combine. Season with salt and pepper to taste.

Serves 4