1large head cauliflowercored and cut into florets (about 4 cups total)
4tablespoonsextra-virgin olive oildivided
kosher salt and black pepper
juice and zest of one lemon
1/4cupchopped fresh Italian parsley
Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Spread the cauliflower on the baking sheet, drizzle with 2 tablespoons extra-virgin olive oil, and season with salt and pepper. Toss to coat. Spread cauliflower evenly on the baking sheet and roast for 20-25 minutes, tossing once, or until browned and tender.
Meanwhile, toast the pine nuts carefully in a medium, dry skillet over medium heat. Keep an eye on them- they are easy to burn! Once they begin to turn fragrant and have a light brown color, add the raisins, olive oil, and lemon juice to the skillet. Cook for about one more minute on very low heat, or until raisins have softened and plumped a bit.
Turn off heat and stir in the parsley and lemon zest.
Toss the roasted cauliflower with the pine nut and raisin mixture. Serve immediately when it’s warm, or allow to cool to room temperature so the flavors marry a bit. Add more salt and pepper if necessary.