Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Preheat oven to 425 degrees. Toss cauliflower and shallots with 3 tbsp oil and good pinch sea salt and pepper in large mixing bowl until well coated. Spread onto baking pan and transfer to oven. Roast 25-30 minutes, tossing once halfway through, until cauliflower is tender and caramelized.
Heat skillet over medium heat. Once hot, add almonds, if using, and dry toast 8 minutes, shaking occasionally, until nuts are browned and fragrant. Remove and set aside
Heat remaining tablespoon olive oil in skillet. Add raisins and olives and cook 2-3 minutes, until raisins are plump. Add vinegar and cook until liquid stops bubbling.
Add roasted cauliflower to skillet, then season with sea salt and pepper. Toss until well combined, sprinkle with toasted nuts and chopped parsley, and serve immediately.