Roasted Cauliflower With Pears, Pistachios And Sage

• For the cauliflower
• 1 bunch organic cauliflower, cut into florets
• XVOO
• 2 ripe organic pears, peeled and thinly sliced on a mandolin
• 1/4 cup golden raisins, reconstituted in hot water and strained
• 1/4 cup pistachio nuts, shelled
• 8 sage leaves, fried in olive oil
• 1/2 bunch scallions, green parts only, finely sliced
• 1 tablespoon chopped parsley
• salt and pepper, to taste
• seeds from 1/2 pomegranate for garnish (optional)
• For the vinaigrette
• 1 tablespoon Dijon mustard
• 1 teaspoon acacia or wildflower honey
• 2 tablespoons aged sherry wine vinegar
• 1/2 cup light olive oil
• salt and pepper, to taste

1. Preheat the oven to 450 degrees. Toss the cauliflower florets with the olive oil, salt and pepper. Place the florets on a parchment lined baking sheet and roast them for about 20 minutes until golden brown. Stir occasionally to prevent the cauliflower from burning.
2. While the cauliflower is roasting, whisk the mustard, honey and vinegar in a small bowl and slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper to taste and set aside.
3. Remove the cauliflower from the oven and transfer it to a medium size stainless steel bowl. While still warm, stir in the vinaigrette. Gently stir in the sliced pears, raisins, pistachio, crumbled sage leaves, scallions and parsley. Season with salt and pepper and garnish with the pomegranate seeds. Serve at room temperature.

cauliflower, cauliflower, golden raisins, pistachio nuts, sage, scallions, parsley, salt, pomegranate, vinaigrette, mustard, acacia, aged sherry wine vinegar, light olive oil, salt

Taken from food52.com/recipes/7044-roasted-cauliflower-with-pears-pistachios-and-sage (may not work)