Ingredients
4 cups small separated Cauliflower (about 1 head)
2 Tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Red Pepper Flakes
1/3 cup Pine Nuts
1/3 cup Golden Raisins
Zest of one Lemon
½ tsp. finely minced Rosemary
½ tsp. Lemon Juice
❃❃Serves 2-3❃❃
Preparation
Preheat oven to 450, line a baking sheet with foil and spray with non-stick cooking spray.
Separate the cauliflower into the smallest pieces that the florets will separate into. They will be larger than if you were making cauliflower rice and should be separated where the cauliflower naturally separates.
Mince rosemary.
Roasting
Spread cauliflower onto baking sheet. Add olive oil, salt, pepper and red pepper flakes. Roast for 20 – 30 minutes or until the cauliflower is starting to brown and gets a little crispy. Add raisins, rosemary, lemon zest and pine nuts. Roast for an additional 3-5 minutes. Remove from oven and mix in lemon juice.