Courtesy of Edible Green Mountains
(Vermont)/Melissa Pasanen and Rick Gencarelli

Yield: 4 to 6 servings as a side dish or 4 servings over pasta as a main course

Ingredients:
1 medium head cauliflower (about 2 to 3 pounds) cauliflower, cored and cut into small florets
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt, plus more if needed
1/3 cup pine nuts
2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg or ground cardamom
1/8 teaspoon ground cayenne, optional
1/2 cup golden raisins, dried currants, or Thompson raisins

Directions:
1. Preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper. Lightly grease parchment paper.
2. Spread cauliflower onto baking sheet in single layer. Drizzle cauliflower with 2 tablespoons oil, and sprinkle with 1 teaspoon salt. Bake for 15 minutes. Stir cauliflower, and bake, until lightly browned and tender, about 10 to 20 minutes.
3. Cook pine nuts over medium heat in a large skillet or a sauté pan, stirring frequently, until very lightly browned, about 2 minutes. Set aside. In the same skillet, heat remaining tablespoon of oil
over medium heat. Add leeks, and cook, stirring frequently, until lightly browned, about 3 to 5 minutes. Stir in pepper, nutmeg, cayenne, and the remaining 1/2 teaspoon of salt. Remove from the heat.
4. Toss the roasted cauliflower with the leek mixture, pine nuts, and raisins. Taste and adjust seasoning as needed.