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
Preheat 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.