Romantical Meal Series Post 2 – Coconut Oil Roasted Cauliflower

Here is the second course in my Valentine’s Day meal for Rob.  I’ve been working a lot with cauliflower since Rob loves it so much but also it’s really versatile!  This side dish could go with just about anything.  As a reminder, this is adapted from the Feb/Mar 2014 Taste of Home magazine.

6 garlic cloves, unpeeled

3 tbsp coconut oil

1 medium head cauliflower, broken into florets

1/4 tsp sea salt

1/4 tsp pepper

1/4 cup golden raisins

1/4 cup chopped parsley

1 tbsp capers, drained and coarsely chopped

2 tsp lemon juice

Cauliflower floretsPreheat oven to 400 degrees.  Cut stem ends off unpeeled garlic cloves.  Wrap cloves in a piece of foil.  Bake 25-30 minutes or until cloves are soft.  Unwrap and cool to room temperature.  Squeeze garlic from the skins.  Mash with a fork.

Meanwhile, in a small saucepan, melt coconut oil over medium heat.  Heat 5-7 minutes, stirring constantly.  Remove from heat.

Place cauliflower florets in a 15x10x1-in. baking pan.  Drizzle with melted coconut oil; sprinkle with salt and pepper. Toss to coat.  Roast 15-20 minutes or until cauliflower is golden brown and tender.

Transfer to a bowl.  Add remaining ingredients and roasted garlic; toss well to combine.

Coconut Oil Roasted CauliflowerThis was such a yummy side dish.  The golden raisins added just a bit of sweetness that went really well with the cauliflower.  Stay tuned for part 3 of the series.  Happy cooking!

 

 

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