Roasted Cauliflower with Hazelnuts, Raisins, and Capers - alive magazine

Ingredients

• 1/4 cup (60 mL) hazelnuts
• 1 Tbsp (15 mL) plus 1 tsp (5 mL) coconut oil, divided
• 1 medium head cauliflower, trimmed of leaves and cut into florets
• 1/2 tsp (2 mL) sea salt, divided
• 2 thick slices whole grain bread
• 1 garlic clove, chopped
• 2 Tbsp (30 mL) golden raisins
• 1 Tbsp (15 mL) capers, rinsed and drained
• 1/2 tsp (2 mL) finely grated lemon zest
• 1 tsp (5 mL) parsley, finely chopped
• 1 tsp (5 mL) chives, finely sliced
• 1 Tbsp (15 mL) balsamic vinegar