2 heads cauliflower, cut vertically into 1/2 inch - thick steaks (4 to 6 steaks total)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 Tbsp pine nuts
¼ cup golden raisins
1 Tbsp butter
¼ cup fresh parsley leaves
1. Preheat the oven to 425ºF.
2. Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
3. Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
4. Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.