Roasted Cauliflower With Pine Nuts And Raisins - cooking recipe

Ingredients

2 heads cauliflower (about 3 lbs. total)
4 tablespoons extra-virgin olive oil
sea salt & freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3 tablespoons raisins (soaked in boiling water for 30 minutes and drained)
2 tablespoons fresh flat leaf parsley, coarsely chopped
1 teaspoon lemon zest
3 tablespoons pine nuts, toasted

Preparation

Preheat the oven to 425 degrees F.
Core the cauliflower heads and cut into florets. Place on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast, turning once, until just tender, 25 - 30 minutes.
Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons of olive oil, the vinegar and lemon juice. Season the vinaigrette with salt and pepper and stir in the raisins.
Transfer the warm cauliflower to a serving dish and drizzle with the vinaigrette. Sprinkle with the parsley, lemon zest and pine nuts. To marry the flavors, let cool to room temperature before serving.