Roasted Cauliflower with Currants and Pine Nuts – GFCFSF/SCD
September 24, 2016
Roasted Cauliflower with Currants and Pine Nuts - GFCFSF
1 head cauliflower, chopped in florets, core removed
1/4 cup dried currants or raisins, sulfite free
1/4 cup pine nuts
1 tablespoon apple cider or red wine vinegar
2 tablespoons local honey
Olive oil (or other light oil)
Salt and pepper, to taste
Drizzle cauliflower with oil and roast at 425 until browned but not burnt, about 25 minutes, stirring halfway through.
Place the pine nuts in a pan. Toast the nuts on medium heat, watching carefully so they don't burn, shake the pan frequently, until they are a light golden color (about 5 minutes). Remove the nuts to a bowl and set aside.