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<http://schema.org/text>
"Cut the head of cauliflower in half, then cut the large florets off of the core. Discard the core. Slice each large floret into medium size slices, depending on the size of the florets. When you get to the small florets, you can leave them whole. Toss the cauliflower with one tablespoon Noubess Lemon Infused Olive Oil, and 1 ½ teaspoon Noubess Garlic and Herb Seasoning."
<https://www.caribbeangreenliving.com/roasted-cauliflower-with-cashews-and-raisins/>