Yes, you do like cauliflower - try it this way

By Ellie Krieger

Special to The Washington Post

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.

Roasted Cauliflower With Almonds and Golden Raisins

4 servings (makes about 3 cups)

Try 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.

From nutritionist and cookbook author Ellie Krieger.

Ingredients

1/3 cup golden raisins

Hot water

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

2 tablespoons olive oil

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt, or more as needed

1/3 cup raw, skin-on almonds

Steps

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

Preheat the oven to 375 degrees.

Arrange the cauliflower florets in a large, shallow baking dish. Drizzle with the oil, and sprinkle with nutmeg and 1/4 teaspoon salt; toss to coat. Cover the dish with aluminum foil; roast for 10 minutes, then uncover and roast for 25 to 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 to 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.

Nutrition | Per serving: 220 calories, 7 g protein, 24 g carbohydrates, 13 g fat, 2 g saturated fat, 0 mg cholesterol, 220 mg sodium, 7 g dietary fiber, 12 g sugar