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Hands-On Prep: 15 Min
Cook: 20 Min
Serves: 4

• 1 (2-pound) cauliflower, cut into florets
• 2 tablespoons chopped pecans
• 4 teaspoons olive oil
• 2 garlic cloves, minced
• 1/3 cup golden raisins
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Bring a large pot of water to a boil. Add the cauliflower and cook until tender, 8-10 minutes; drain and keep warm.

2. Meanwhile, spread the pecans in a large nonstick skillet and set over medium heat; cook, shaking the pan occasionally, until toasted, about 5 minutes. Transfer to a small bowl; set aside.

3. Heat the oil in the same skillet set over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the cauliflower, raisins, pecans, parsley, salt, and pepper; cook, stirring, until heated through, about 2 minutes.

Plan Ahead: Here's an easy way to keep chopped parsley fresh for several days: Briefly rinse the parsley under cold running water and pat dry with paper towels. Chop the parsley and place in a sieve; hold under cold running water about 30 seconds. Wrap the parsley in a triple layer of paper towels and squeeze until thoroughly dry and fluffy. Transfer the parsley to a paper towel-lined container and refrigerate.

Per Serving (1 1/4 cups): 133 Cal, 7 g Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 176 mg Sod, 16 g Carb, 3 g Fib, 3 g Prot, 32 mg Calc.
POINTS value: 3.



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