Incredibly bold and flavorful, Mediterranean Roasted Cauliflower is a stand-out side dish. Toss oven-roasted cauliflower and shallots with toasted pine nuts and lightly sautéed kalamata olives and raisins. This super simple side is ready in under 30 minutes!
Preheat the oven to 425°F. Toss the cauliflower and shallots with 3 tbsp oil in a large mixing bowl until well coated. Spread onto a baking pan and transfer to the oven. Roast 25-30 minutes, tossing once halfway through, until the cauliflower is tender and caramelized.
Heat a skillet over medium heat. Once it's hot, add the pine nuts and dry toast, shaking occasionally, until the nuts are browned and fragrant, about 8 minutes. Remove and set aside
Heat the remaining 1 tbsp oil in the skillet. Add the raisins and olives and cook 2-3 minutes, until the raisins are plump. Add the vinegar and cook until the liquid stops bubbling.
Add the roasted cauliflower into the skillet, then season with salt and pepper. Toss until well combined, then sprinkle with toasted pine nuts and chopped parsley; serve immediately.
Store leftovers in a sealed container in the fridge for up to 4 days. Best reheated in a skillet over medium high heat until warmed through.