• 1 head cauliflower florets
  • 3 Tablespoons olive oil, divided
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 2 Tablespoons minced shallots
  • 2 Tablespoons lemon juice
  • 1 Teaspoon lemon zest
  • 1 Teaspoon cumin
  • 1/4 Teaspoon red pepper flakes
  • 1/3 Cup California Raisins
  • 1 Cup finely chopped parsley
  • 1/2 Cup chopped mint leaves
  • 1/2 Cup toasted pine nuts


Recipe Procedure:

  • Trim 1 head cauliflower florets into 1-inch pieces. Toss with olive oil, salt & pepper and roast at 475F for 15 minutes.
  • Place minced shallots in a large bowl with lemon juice and zest. Let sit 5 minutes.
  • Add warmed cauliflower to shallot bowl along with cumin, red pepper flakes, California Raisins, finely chopped parsley, chopped mint leaves and toasted pine nuts.
  • Enjoy at room temperature or chilled!


Courtesy of Alex Caspero, MA, RD, RYT

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