Crispy​ Roasted Cauliflower with Raisins & Apricots

I used to make roasted cauliflower ALL THE TIME but during the summer I stopped making it so often and this week I decided it was time for a comeback. It's easy, quick, and works every time, plus roasted cauliflower is so dang versatile. For this particular rendition I simply drizzled with grapeseed oil and a pinch of salt then at the end of roasting I added in the sweet/tart dried fruits for another layer of flavor. But you could easily add chopped nuts, fresh or dried herbs, or even a sauce like pesto. My foolproof cauliflower includes laying the florets on a baking sheet lined with parchment paper drizzled with oil and baked at 400 for about 40 minutes. Open the oven and toss the florets around a few times until they're the level of golden brown that you desire.

For this dish, I added the chopped dried fruit about 5 minutes before I wanted to take the cauliflower out just to allow the fruit to get to a nice warm temperature for eating.

For more veggie dishes head here, here, and here.

almonds and asana middle eastern cauliflower prep
almonds and asana middle eastern cauliflower prep
almonds and asana roasted cauliflower
almonds and asana roasted cauliflower