Scale
Ingredients
- 1/2 cup thinly sliced almonds
- 1/4 cup red wine vinegar
- 1/4 teaspoon fine sea salt or table salt, plus more to taste
- 1/4 cup dried cranberries
- 5 tablespoons olive oil, divided
- 1 2-pound cauliflower, cut into florets
- a pinch of crushed red pepper flakes
- a lemon, quartered
- freshly ground black pepper
- 1/2 cup chopped green olives (I went with a full cup because I love olives — you can do more or less depending on your tastes)
- 2 tablespoons chopped flat-leaf parsley, plus more for garnish
Instructions
- Preheat the oven to 350F. Line a baking sheet with foil.
- Scatter the almonds on the baking sheet and toast for 10-12 minutes, until they are a deep golden color, tossing the sheet once or twice to ensure even cooking. Remove from the oven and set aside to cool.
- In a small bowl, combine the white wine vinegar, salt and cranberries. Let them soak while you prepare the other ingredients (about 30 minutes).
- Increase the oven temperature to 425F. Toss the cauliflower florets with one tablespoon of the olive oil, the crushed red pepper flakes, the juice from one quarter of the lemon, and salt and pepper. Scatter them on the baking sheet, then roast for 25 minutes, rotating the baking sheet halfway, until they are a deep golden-brown.
- In the bottom of a large shallow bowl, whisk together the chopped parsley, juice from the remaining three-quarters of lemon, the remaining 4 tablespoons of olive oil, and salt and pepper.
- Once the cauliflower is out of the oven, let it cool slightly, then add the warm cauliflower to the bowl with the dressing. Add the toasted almonds, cranberries (drain them first) and the chopped olives. Toss, and taste to adjust seasonings. Serve warm, topped with additional parsley if desired.
Notes
- If you want to make this more of a main dish, you could also add a cup of cooked quinoa at the end. (I would have, but I didn’t have any … #womp.)
Nutrition
- Serving Size: 4