Roasted Cauliflower with Currant-Parsley Sauce (New Beginnings- Year Four: Volume 10; January, 2014)

Prep time: 10 min

Cook time: 35- 40 min
Ready in: 45- 50 min
Serves: 4- 6

Ingredients: 
2 small heads cauliflower- cut into large wedges
5 T. olive oil

1/2 tsp. salt

3/4 tsp. pepper
1 c. long-grain white rice

1/2 c. water
1/4 c. dried currants

1/4 c. flat-leaf parsley- torn
2 T. capers- coarsely chopped
2 T. red wine vinegar

Almonds- chopped, toasted (for serving)

Directions: 
- Preheat oven to 400
- Toss cauliflower, 2 T. olive oil, salt, and 1/2 tsp. pepper on a rimmed baking sheet
- Roast, turning once, until golden brown and tender, 35- 40 min
- Meanwhile, cook rice according to package directions
- Bring water to boil
- Add currants to boiling water to plump, 3- 5 min
- Drain currants, chop, and combine with parsley, capers, vinegar, and remaining olive oil and pepper
- Serve cauliflower over rice
- Drizzle with sauce and sprinkle with almonds


*Liz found the recipe here