# Components:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 small red onion, thinly sliced
03 - 1 handful fresh flat-leaf parsley, chopped
→ Dressing
04 - 3 tablespoons extra virgin olive oil
05 - 2 tablespoons pine nuts, lightly toasted
06 - 1 lemon, zested and juiced
07 - 1 teaspoon Dijon mustard
08 - 1 small garlic clove, finely minced
09 - 1 teaspoon honey or maple syrup
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - 2 tablespoons golden raisins or currants
12 - Extra toasted pine nuts
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning once halfway through, until cauliflower is golden and crisp-tender and onions are caramelized.
04 - In a small bowl, whisk together remaining olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper. Stir in toasted pine nuts.
05 - Transfer warm roasted vegetables to a large bowl. Add chopped parsley and drizzle with lemon pine-nut dressing. Toss gently to coat evenly.
06 - Sprinkle with golden raisins or currants and extra toasted pine nuts. Serve immediately while warm.
