Romanesco Cauliflower with Parsnips and Raisins

Serves 6-8

Please consider using ingredients that have been grown organically.

1 teaspoon olive oil
1/2 yellow onion, chopped
2-3 parsnips, peeled and roughly chopped
pinch sea salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
2-3 tablespoons raisins
1 head cauliflower, cut into florets
1 head Romanesco cauliflower, cut into florets
1/2 cup water
3 tablespoons sliced almonds, toasted
1 teaspoon freshly squeezed lemon juice
  sea salt and pepper to taste

Warm the olive oil in a large saute pan over medium heat. Add the onions and parsnips to the oil and cook, stirring every 2 minutes, for about 10 minutes or until the parsnips begin to be cooked through and caramelize slightly.

Add the ground coriander and cumin to the parsnips. Stir to combine.

Add the florets of both of the cauliflowers and the raisins to the pan. Add 1/2 cup of water and stir all of the ingredients together. Cover the pan with a lid for 10-12 minutes until the cauliflower is fork tender but not falling apart. For this dish it is preferable for the cauliflower to be slightly al dente.

Remove the pan from the heat. Add the toasted almonds, a squeeze of lemon juice, and season to taste with sea salt and pepper.

Serve warm or at room temperature.