# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 small red onion, thinly sliced
03 - 1 handful fresh flat-leaf parsley, chopped
→ Dressing
04 - 3 tablespoons extra virgin olive oil
05 - 2 tablespoons pine nuts, lightly toasted
06 - 1 lemon, zested and juiced
07 - 1 teaspoon Dijon mustard
08 - 1 small garlic clove, finely minced
09 - 1 teaspoon honey or maple syrup
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - 2 tablespoons golden raisins or currants
12 - Additional toasted pine nuts
# Directions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets and red onion slices with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
03 - Spread the vegetables evenly on the prepared baking sheet and roast for 25 to 30 minutes, turning once halfway through, until cauliflower is golden and tender and onions are caramelized.
04 - While the vegetables roast, whisk together the remaining 2 tablespoons olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper in a small bowl. Stir in the toasted pine nuts.
05 - Transfer the warm roasted vegetables to a large bowl, add chopped parsley, drizzle the lemon pine-nut dressing over, and toss gently to combine.
06 - Sprinkle with golden raisins or currants and extra toasted pine nuts if desired. Serve immediately while warm.
