# Ingredients:
→ 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 toasted pine nuts
06 - 1 lemon, zest and juice
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 - Extra toasted pine nuts
# Directions:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss cauliflower florets and red onion slices with 1 tablespoon olive oil, salt, and pepper. Arrange evenly on the baking sheet.
03 - Roast for 25 to 30 minutes, turning once, until the cauliflower is golden and crisp-tender and the onions are caramelized.
04 - Combine remaining olive oil, lemon zest and juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper in a small bowl. Whisk to blend, then stir in toasted pine nuts.
05 - Transfer warm roasted vegetables to a large bowl, add chopped parsley, drizzle with lemon pine-nut dressing, and toss gently to coat.
06 - Sprinkle with golden raisins or currants and extra toasted pine nuts if desired. Serve immediately while warm.
