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Servings: 2 to 4


1 small head cauliflower, cut into bite-sized florets

1/4 cup pine nuts

2 tablespoons curry powder

1/2 teaspoon sea salt

1 tablespoon honey

2 tablespoons red wine vinegar

4 teaspoons extra virgin olive oil

1 bunch watercress

1/4 cup raisins 1 lemon, juiced


Preheat oven to 450 F. Line a large cookie sheet with parchment paper. In a large bowl, combine curry powder, sea salt, honey, olive oil and vinegar. Mix thoroughly. Add cauliflower and pine nuts and toss to coat. Tip onto pan and roast in oven on middle rack for about 35 minutes, stirring a couple of times after 20 minutes. Remove from oven and let cool. Just before serving, add watercress, raisins and the juice of one lemon to cauliflower and toss to combine.

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