Preheat the oven to 450. Toss the cauliflower and shallots with 3 tbsp oil, spread onto a baking pan and roast until golden brown, turning once, about 20 minutes.
Heat a skillet over medium. Once it's hot, add the pine nuts and dry toast, shaking occasionally, until the nuts are browned and fragrant, about 8 minutes. Once toasted, remove the nuts 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 champagne vinegar and cook until the liquid stops bubbling. Remove from heat.
Add the roasted cauliflower into the skillet and mix it with the raisins and olives. Top with salt, pepper, and pine nuts and serve immediately.
Roasted Cauliflower with Olives, Raisins, and Pine Nuts https://oursaltykitchen.com/roasted-cauliflower-olives-raisins/