# What you'll need:
→ 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, divided
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
# How to make it:
01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - In a bowl, toss cauliflower florets and red onion slices with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
03 - Arrange cauliflower and onions evenly on the baking sheet and roast for 25 to 30 minutes, turning once, until golden and crisp-tender with caramelized onions.
04 - In a small bowl, whisk together the remaining 2 tablespoons 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, drizzle dressing over, and toss gently to combine.
06 - Sprinkle with golden raisins and extra toasted pine nuts if desired. Serve immediately while warm.
