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Roasted Cauliflower with Pistachios, Capers & Golden Raisins


Franklin Becker

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The Five Fat Challenge: Salmon-Avocado Caponata

This diabetes-friendly recipe has five essential fats.

This kale salad will put more fiber in your diet and put you on track to feeling great.

Turn plain-and-simple cauliflower into a medley of roasted goodness. Adding pistachio, capers and raisins to golden brown florets is guaranteed to change up your vegetable side dish game.

Yield: Serves 4


  • 1 ½ lb. cauliflower, cut into sections
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sea salt

Mix the following ingredients together and reserve.

  • 2 ounces pistachios, rough chopped
  • 2 ounces golden raisins, rehydrated
  • 1 ounce parsley leaves, torn
  • ½ ounce capers, drained
  • Zest and juice of 1 lemon
  • ¼ teaspoon red pepper flakes

Method of Preparation:

1. Preheat a 500*F. oven.

2. In a bowl, toss the cauliflower florets with olive oil, and sea salt.

3. On a baking sheet, roast the cauliflower till golden brown, 10-12 minutes.

4. Remove from the baking tray and toss with the remaining ingredients. Serve hot or cold.

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