Roasted Cauliflower w/ Raisins, Olives and Almonds
Ingredients:
1 Head Cauliflower, large
1 Cup Italian Parsley, loosely packed 2 Tbs. Raisins 2 Tbs. Green Pimento Olives 1/4 Red Bell Pepper 3 Tbs. Lemon Juice 3 Tbs. Olive Oil 1/4 tsp. Crushed Red Pepper
2 Tbs. Crushed Almonds, roasted
Heat Oven To 400°
Cut floweret from the cauliflower.
Each is attached to the head by a small stem.
Cut floweret in half.
Wash, drain and strain the cauliflower.
Place cauliflower onto a sheet pan.
No oil or seasoning is needed.
Roast cauliflower for 22 minutes.
Remove pan from oven and let cauliflower cool a little while making the sauce.
Gather and measure all other ingredients.
Wash the parsley and squeeze the lemon juice.
You can roast the almonds for 5 minutes before or after cooking the cauliflower.
Place all ingredients, minus cauliflower and almonds, into a food processor.
You need to use the pulsing button to make this a chunky sauce.
Pulse the machine on and off about 20 or 30 times to chop all of the ingredients together.
Place Cauliflower and sauce into a mixing bowl.
Mix together and place onto a serving platter.
Place any of the sauce that is left in the bowl on top of the cauliflower.
