Tuesday, May 25, 2010

roasted cauliflower with almonds and raisins

Where o' where have been you all ask, well let me tell you it has been a time of culinary dearth! We are moving in less than a week and the condo has been on the market for just over a week. We have made it squeaky clean, including the kitchen, in an effort to "neutralize" the place prompting Thomas to impose a "no cooking" ordinance (and, afterall, he does do most of the cleaning...).

So, needless to say, there has been very little to post coming out of my kitchen and it has been sad for me. The fridge is looking a little grim as we are trying to limit the amount of dead weight we move out of here.

sad, sad fridge...except for the chinese takeout!

However, I did have a lonely little cauliflower in the fridge, a relic from the last farm box we received before pausing it until the new house and I decided that it was high time to use it. And then an interesting thing happened - as though it was an old standby from my repertoire a recipe formulated so concretely in my head (divine inspiration?). I followed it step by step and I've got to tell you it has got to be one of my favorite new side dishes (plus I almost always have the necessary ingredients in my pantry!).

roasted cauliflower with almonds and raisins
serves four as a side dish

1 head of cauliflower
4 Tbsp olive oil
1-2 tsp salt
1/2 cup roasted almonds (whole or slivered)
1/2 cup raisins
1/4 cup chopped cilantro

- set oven to 400 degrees
- cut cauliflower into bite-sized florettes
- toss with salt and olive oil, place on baking tray
- roast for about 20 minutes (until the edges start to turn golden brown - sprinkle with almonds and raisins, return to oven for another 5 minutes (the raisins will get golden and puffy)
- remove from oven and sprinkle with cilantro