Last night I made cauliflower saffron soup with half a head of cauliflower. This dish is the perfect one to make with the other half (and the extra chives, too). To me, there is nothing better than crunchy (almonds) and sweet (golden raisins) in one bite! This makes a great snack, side dish or appetizer.
1/2 big head of cauliflower
1/2 cup toasted almonds
1/4 cup golden raisins + hot water
S and P
Preheat the oven to 400. Break the cauliflower up into florets. Toss with olive oil, salt and pepper, and roast for 30 minutes.
Pour hot water over the raisins and set aside. Cut the chives. Tip: use a pair of scissors to cut the chives. Easy! Set aside.
Toast the almonds in a big skillet on the stove top until fragrant. Drain the raisins and add to the almonds. Cook for a minute to heat through.
Add the cauliflower and chives to the almonds and raisins. Toss together. Enjoy!