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Roasted Cauliflower with Almonds and Golden Raisins

⅓ cup golden raisins

Hot water

1 head cauliflower (about 2 pounds) cut into 1½-inch florets

2 tablespoons olive oil

¼ teaspoon freshly grated nutmeg

¼ teaspoon salt, or more as needed

⅓ cup raw, skin-on almonds

Place the raisins in a small bowl. Cover with hot water and let sit for 10 minutes. Drain.

Heat the oven to 375 degrees.

Arrange the cauliflower florets in a large, shallow baking dish. Drizzle with the oil, and sprinkle with nutmeg and ¼ teaspoon salt; toss to coat. Cover the dish with aluminum foil; roast for 10 minutes, then uncover and roast for 25-40 minutes, stirring once or twice, until the cauliflower is tender and nicely browned.

Meanwhile, toast the almonds in a small, dry skillet over medium heat, stirring frequently, until they are lightly browned and fragrant, 5-10 minutes. Allow to cool, then coarsely chop.

When the cauliflower is done, stir in the almonds and raisins until well incorporated. Taste, and add salt as needed.

Serves four.

Nutrition values per serving: 220 calories, 7 g protein, 24 g carbohydrates, 13 g fat, 2 g saturated fat, 0 cholesterol, 220 mg sodium, 7 g fiber, 12 g sugar.

Ellie Krieger for The Washington Post

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