- 1 medium-large head of cauliflower
- Vegetable oil, to coat
- Salt and pepper, to taste
- 6 oz golden raisins
- ¼ cup white wine vinegar
- ¼ cup water
- ½ cup almonds
- Herbs – your choice! Roughly chopped
Preheat oven to 375º F. Cut cauliflower into bite-sized florettes and place in a large mixing bowl. Pour on enough oil to coat, and season with salt and pepper. Toss to coat.
Lay cauliflower on a baking sheet in a single layer. Roast, turning once, until the edges are browned and the cauliflower is tender, about 25 – 30 minutes. Remove from oven and place cauliflower in a large mixing bowl.
While the cauliflower is roasting, place the raisins in a saucepan with the vinegar and water. Bring to a boil over medium heat, then turn down the heat to simmer for about 8 minutes, until the liquid has evaporated and raisins have swelled. Remove from heat, and set aside to cool.
Meanwhile roughly chop almonds and place on a baking sheet. Place sheet in the oven, and take out when lightly toasted and aromatic (just a few minutes will do it).
Combine cauliflower, raisins and almonds, and gently mix together along with any herbs you’d like. Taste and adjust seasoning. Serve warm or at room temperature.