6 heads cauliflower
1 cup Coconut oil, for drizzling
3 Tbsp lemon juice
3 Tbsp Sea salt
1 1/2 Tbsp freshly ground pepper
2 cups pine nuts
4 cup golden raisins
2 cup fresh parsley, torn
- Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks.
- Arrange on a baking sheet in a single layer. Drizzle with coconut oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
- Meanwhile, add the pine nuts to a dry medium pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and coconut oil and 1 Tbsp salt. Cook, tossing, until the oil has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley and lemon juice
- Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.