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Roasted Cauliflower
  • 1 medium cauliflower, pieced into small florets
  • 1/3 cup raisins
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup raw unsalted almonds (skin on)
  1. Plump raisins by placing in small bowl and covering with hot water for 10 minutes. Drain.
  2. Preheat oven to 180ºC.
  3. Place olive oil on baking tray, add cauliflower florets and toss to coat with oil.
  4. Arrange cauliflower florets in a large shallow baking dish and sprinkle with nutmeg.
  5. Cover dish with aluminum foil, roast for 10 minutes, uncover and continue to roast for 30 minutes or until cauliflower is tender and evenly browned.
  6. Meanwhile, toast the almonds in small non-stick fry pan over medium heat for 5-8 minutes, stirring frequently. Allow to cool and chop coarsely.
  7. Stir almonds and raisins into the cauliflower and serve.

Storage Suggestions

Can be kept refrigerated for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Plastic bag
  • Shallow baking dish
  • Small non-stick frying pan
  • Aluminum foil

Nutrition Information

130g Quantity per serving Quantity per 100g
Energy 703kJ 542kJ
Protein 4.7g 3.6g
Fat, total 10.2g 7.9g
— Saturated 1.2g 0.9g
Carbohydrate 13.0g 10.0g
— Sugars 12.4g 9.6g
Fibre 4.0g 3.1g
Sodium 32.2mg 24.8mg