This recipe, which I first discovered in Pamela Salzman’s recipe book, is an oldie but definitely a goodie. I am not a fan of capers, so I leave them off this recipe, which I’ve tweaked to make it my own. You can also skip the raisins if you wish, but I love the combination of sweet and salty, so I leave them in.
- 1 large head cauliflower, cut into 2 inch florets
- 1 teaspoon ground tumeric
- 5 tablespoons coconut
- sea salt and freshly ground pepper
- 3 cloves garlic, thinly sliced
- 1/3 cup golden raisins soaked in 1/2 cup hot water and 1 tablespoon white vinegar for 10 minutes
- 3/4 cup quinoa cooked in frying pan with 2 teaspoons coconut oil until crispy
Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper
In a large bowl, toss the cauliflower with the tumeric and 3 tablespoons of the coconut oil. Season with slat and pepper and roast until golden and fork tender…about 40-45 minutes
While cauliflower is roasting, heat the remaining 2 tablespoons of coconut oil in a frying pan and add the garlic slices, stirring until the edges are golden, about 3 to 4 minutes.
Transfer the roasted cauliflower to a serving bowl. Sprinkle the raisins and garlic on top and toss to combine.
Top with the crispy quinoa.
Now dig in!