Golden Cauliflower
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  1. ¼ cup pine nuts
  2. 4 cups cauliflower florets
  3. 2 Tbs extra-virgin olive oil (or you can use coconut oil)
  4. 2 Tbs golden raisins
  5. 1 Tbs drained capers
  6. 1 Tbs red wine vinegar
  7. ¼ Tsp sea salt
  1. Preheat Oven to 350F. Bake the pine nuts until well brownd, 8-10 minutes.
  2. Slice the cauliflower florets ¼ inch thick. In a large pan, heat the oil over medium heat until shimmering. Sauté the cauliflower, turning occasionally, until lightly browned and tender-crisp, about 5 minutes. Transfer to a large bowl.
  3. Combine the raisins, capers, vinegar, salt an 1 tbsp of water in a food processor. Pulse until the raisins and capers are minced. Add the pine nuts and pulse a few more times to roughly chop the nuts. Toss with the cauliflower.
  4. Serves 6.
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