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Yes, you do like cauliflower, at least when it's roasted

If you are already a fan of roasted cauliflower, you know how the oven transforms the vegetable, caramelizing it to an enticing crisp brown outside while tenderizing it inside and bringing out its inherent hint of sweetness. If you think you don't like the vegetable, please try it roasted. I have witnessed it convert countless self-professed cauliflower naysayers. It is that good.

Even at its simplest, tossed with olive oil, salt and pepper, roasted cauliflower is wonderful, but the addition of a few strategic elements takes it to another level. Here, a sprinkle of nutmeg enhances the vegetable's sweet, earthy flavor, and a finishing toss with plump golden raisins and crunchy toasted almonds adds interesting textures while echoing the sweetness and nutty undertone developed with roasting.

I like to serve this side dish with herb-rubbed pork loin or bone-in chicken breast, which can be roasted in the oven at the same time. It's also delicious served at room temperature, so you'll want to make some extra, or hope for leftovers.

• Krieger's most recent cookbook is "Weeknight Wonders: Delicious Healthy Dinners in 30 Minutes or Less" (Houghton Mifflin Harcourt, 2013). She blogs and offers a weekly newsletter at www.elliekrieger.com.

Roasted Cauliflower with Almonds and Golden Raisins

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