Apricot Pine Nut Cauliflower Pilaf

Use organic ingredients whenever possible.

Preheat your oven to 375°F.

Trim the big stems off of the heads of cauliflower and break the heads into small florets. Put the florets in a food processor and pulse until you have small grain like pieces. Measure out 4 cups of cauliflower. If you have extra you can use it for a salad or another use. You’ll only need 4 cups for this recipe.

Put the 4 cups of cauliflower in a roasting pan and drizzle the olive oil over the top. Stir to evenly distribute the oil and spread out evenly. Roast the cauliflower for 15 minutes, stirring every five minutes.

Towards the end of the cauliflower cook time, warm the garlic oil in a large skillet over low heat. Once oil is warmed add the shallots and pine nuts. Saute on low for 5 minutes.

Dice the apricots into small pieces. Add them to the shallots along with the roasted cauliflower. Stir to combine. Add salt to taste. Garnish with parsley and serve immediately.