Roasted Cauliflower w/ Marcona Almonds, Pickled Raisins & Shallots

I have found the perfect vegetable side dish.

I know I say that about a lot of recipes I make, but truly, this is the one.

I love roasted cauliflower with just olive oil and kosher salt.
Unadulterated is just fine, however, this makes something great, even greater.

Here are those gorgeous pickled raisins again, along w/ pickled onions........I can't get enough......so I am pairing them w/ the roasted cauliflower, and adding in some chopped Marcona almonds......and some capers......and some parsley.......this is sooo good.

Here's how:

1 medium size head of cauliflower, cut into small florets
olive oil
kosher salt & pepper
1/4 cup of Marcona almonds, chopped
handful of fresh parsley, chopped
1/3 cup of pickled raisins & pickled shallots (recipe here) and some of the pickling juice
1 tbsp drained capers (optional)
more olive oil & sea salt to finish

Roast the cauliflower florets w/ some kosher salt & olive oil in a 400F oven for 20-25 minutes, turning them once, so all sides are caramelized.

Toss the hot vegetable with the rest of the ingredients and season with some sea salt at the end, and maybe a drizzle of olive oil if needed.

Garnish w/ fresh parsley and serve warm or at room temperature.

Delicious!