Fresh, organic sliced cauliflower served roasted hits the spot on an autumn evening.
Tranché, chou-fleur rôti (French)
Serve 4
Preheat the oven to 425℉ (220℃)
1 head of organic cauliflower, cut four vertically thick slices (save any cauliflower pieces to go into a salad)
olive oil
2 Tbs. (30 ml) chopped organic nuts (walnuts, pine nuts, or almonds)
2 Tbs. (30 ml) organic lemon juice
1/4 cup (60 ml) each: parsley leaves and organic raisins
2 tsp. (10 ml) each chopped or dry: thyme and tarragon
minced garlic
1 Tbs. (15 ml) butter or dairy-free almond butter
optionals: sliced heard cheese or melted dairy-free cheese
1. Place the sliced cauliflower on a backing sheet.
2. Drizzle with olive oil.
3. Sprinkle half the thyme, tarragon, garlic, and lemon juice on each side.
4. Bake until golden brown, about 20-25 minutes. Turn over a few times while cooking.
5. Toast the nuts in a pan over medium heat about 3 minutes.
6. Add the raisins and butter.
7. Cook until the butter melted and coated the nuts and raisins. Remove from the heat and stir in the parsley leaves
8. Serve on a platter with the nut and raisin mixture on top (optional cheese over the mixture)
