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1 Tbsp Apple Cider Vinegar, or Rice Vinegar
1 head Cauliflower, cut into small florets
1 medium Shallot, thinly sliced
2 Tbsp Chopped Parsley, for garnish
4 Tbsp Olive Oil, divided
Freshly Cracked Black Pepper
Sea Salt
¼ cup Almonds, roughly chopped
⅓ cup Olives, pits removed and halved
⅓ cup Sultana Raisins, or other Raisin of your choice
Preheat oven to 425 degrees. Toss cauliflower and shallots with 3 tablespoons olive oil and good pinch sea salt and pepper in large mixing bowl until well coated. Spread onto baking pan and transfer to oven. Roast 25-30 minutes, tossing once, halfway through, until cauliflower is tender and caramelized.
Heat skillet over medium heat. Once hot, add almonds, if using, and dry toast 8 minutes, shaking occasionally, until nuts are browned and fragrant. Remove and set aside.
Heat remaining tablespoon olive oil in skillet. Add raisins and olives and cook 2-3 minutes, until raisins are plump. Add vinegar and cook until liquid stops bubbling.
Add roasted cauliflower to skillet, then season with sea salt and pepper. Toss until well combined, sprinkle with toasted nuts and chopped parsley, and serve immediately.
