Roasted Cauliflower Salad with Harissa Dressing

1/4 cup golden raisins (or regular raisins)
1/2 cup white vinegar
1 head cauliflower
Olive oil
1/4 cup slivered almonds
2 tablespoons honey
5-6 leaves fresh mint, chopped

1/4 cup olive oil
1 teaspoon harissa

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment or foil. Set aside.

2. Add the golden raisins, white vinegar and a pinch of salt to a small bowl; allow to sit to quick-pickle while preparing the salad, about 30 minutes.

3. Next, cut the cauliflower into florets and spread them in one even layer on the baking sheet. Drizzle a few tablespoons of olive oil over the cauliflower and toss. Transfer to the oven and bake for 15-20 minutes, flipping the cauliflower at the 10-minute mark. You'll know when the cauliflower is done when it's tender when poked with a fork and lightly golden brown in color.

4. Meanwhile, add the honey, slivered almonds and a few pinches of salt to skillet. Turn the heat to medium and cook until the almonds are golden brown and caramelized, about 3-4 minutes. Remove with a spoon and set aside. To make the dressing, mix together the olive oil, harissa and a few pinches of salt. Adjust salt accordingly.

5. When the cauliflower comes out of the oven, allow to cool slightly, about 5 minutes. Add the dressing and toss. Drain the golden raisins and add them to the cauliflower, along with the slivered almonds and mint. Toss once more and transfer to a serving plate.

Serves 4