|Source||Adapted from How to Cook Everything by Mark Bittman|
|Cooking time||30 minutes|
|Total time||30 minutes|
Delectable little morsels of crisped-up cauliflower offer a little crunch in this simple sidedish. Optionally throw in some sliced almonds at the end to bulk things up.
Heat the oven to 400 degrees F. Cut the cauliflower into florets and place in a roasting pan. Toss in 3 tablespoons of olive oil, salt and pepper. Roast for 15 minutes, turning once halfway through.
Combine the cider vinegar with remaining olive oil. Add a little salt and pepper and adjust to taste. Toss 3 tablespoons of the vinaigrette mixture over the roasted cauliflower and return to oven for another 15 minutes. Turn a few times until tender and gently browned.
Remove from oven, add the raisins, drizzle remaining vinaigrette over the salad, and toss well. Adjust seasoning as needed and serve.