Ingredients
The following ingredients have 2 Servings
- 1 Head of cauliflower, florets removed from stem and broken into small pieces.
- 4 - 5 tablespoons Olive oil
- 1/4 cup Mint - I use whatever I have growing in my garden. Recently used a combination of pineapple mint and spearmint. I rip the mint up by hand so there are p,entry of big chunks.
- 1/4 cup Golden raisins.
- 1/4 cup Pine nuts, toasted - I tast them in a pan on the stove, shaking often until they are golden brown.
- Flaky sea salt
Instruction
- Preheat oven to 400. Toss cauliflower florets with approx 2 T olive oil and a few pinches of salt. Roast until golden - about 20 - 25 minutes. Shake pan half way through.
- When cauliflower is done, place in bowl or plate. Heat 2 - 3 T olive oil. When oil hot but not smokey, toss mint in, reserving about a T to add at the end. Cook mint until just starts to crisp, 1 - 2 minutes.
- Add raisins. Cook until they start to carmelize and plump up, about a minute.
- Pour over cauliflower and add pine nuts, reserved mint and pinch of salt.
- Best served hot, but good room temperature as well. And not too ad the next day, either!
