Recipe of the Week

Recipe adapted from Lauren Schaefer

1 head of cauliflower (about 2¼ lb.), leaves removed, coarsely chopped into 1”-2” pieces
4 scallions (or scunions, number will depend on size)
3 Tbsp. ghee or unsalted butter, divided
½ cup peeled, sliced almonds
½ tsp. ground cinnamon
½ tsp. crushed red pepper flakes
Kosher salt
3 Tbsp. golden raisins, chopped

Working in batches if needed, pulse cauliflower in a food processor until rice-size pieces form, being careful not to overprocess. Transfer to a medium bowl.

Trim scallions, then finely chop white parts. Thinly slice green parts on an angle; set these aside for serving.

Melt 2 Tbsp. ghee in a medium skillet over medium-high heat. Toast almonds, tossing occasionally, until they start to turn golden, about 3 minutes. Remove from heat and add cinnamon and red pepper flakes; season with salt and toss to coat. Transfer to a large bowl.

Melt remaining 1 Tbsp. ghee in same skillet over medium-high heat. Cook white scallion parts, stirring constantly, until golden brown, about 3 minutes. Add raisins and reduce heat to medium-low. Add cauliflower and cook, tossing occasionally, until some steam is released and cauliflower is just tender, about 3 minutes.

Transfer cauliflower mixture to bowl with almond mixture; season with salt and toss to combine. Add reserved green scallion parts and toss once more before serving.