Does anyone else just love roasted cauliflower? I could eat it every day! Today’s recipe is a riff on basic roasted cauliflower. I added currants, toasted pine nuts and a generous amount of minced parsley and lemon juice for a perfect summer side dish. Read on for the recipe…

Nothing brings people together like food. Over the past few days I’ve cooked and shared meals with some wonderful women. We’ve talked about work, life, purpose, grief, and vulnerability. A love of food has brought us together over and over again and I know we will continue to gather around the table to celebrate our community for years to come. This trip has been extremely rewarding but I’m also feeling exhausted and I’ll be happy to be home tomorrow. In the meantime, I created this recipe as part of the Midsummer Potluck For Peace. This virtual potluck was organized by Saghar of Lab Noon to bring people together to celebrate diversity and tolerance. Be sure to check out all the other great recipes and have a wonderful week.


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Roasted Cauliflower with Pine Nuts, Parsley and Currants

Serves 2


1 large head cauliflower, cut into large florets

3 tablespoons coconut oil, melted

2 tablespoons dried currants

2 tablespoons toasted pine nuts

1/4 cup minced parsley

1/4 cup olive oil

juice from 1/2 lemon

1/2 cup sheep’s milk yogurt


Preheat the oven to 450° F. Toss the cauliflower with the oil and a generous pinch of salt. Spread on a parchment lined baking sheet and roast for 25-30 minutes, turning once or twice throughout. Set aside.

Meanwhile, place the currants in a small bowl and cover with boiling water. Soak for 5 minutes until plump then drain.

Combine the soaked currants, pine nuts, parsley, olive oil and lemon juice in a small bowl and stir to combine. Taste and season with salt and freshly cracked black pepper.

To serve, spread the yogurt on a plate with the back of a spoon. Arrange the cauliflower on top of the yogurt and spoon the dressing over everything.