Cauliflower With Raisins And Pine Nuts
This Sicilian-inspired side dish has just a touch of anchovy for authentic flavor. If you prefer to omit the anchovy, add a little more salt.
Equipment
Ingrediënten
- 6 side-dish servings
- 8 Cups Water
- 1 Large Head Cauliflower 2½ Pounds, Cut Into 1½-Inch Flowerets
- 2¼ Teaspoons Salt
- 2 Tablespoons Olive Oil
- 2 Garlic Cloves Crushed With Side Of Chef’s Knife
- 1 Teaspoon Anchovy Paste Optional
- ¼ Teaspoon Crushed Red Pepper
- ¼ Cup Golden Raisins
- 2 Tablespoons Pine Nuts Pignoli, Lightly Toasted
- 1 Tablespoon Chopped Fresh Parsley
Instructies
- In 5-quart Dutch oven, heat water to boiling over high heat.
- Add cauliflower and 2 teaspoons salt; return to boiling.
- Cook until tender, 5 to 7 minutes; drain.
- Wipe Dutch oven dry.
- In same Dutch oven, heat oil over medium heat.
- Add garlic and cook until golden.
- Add anchovy paste, if using, and crushed red pepper; cook 15 seconds.
- Add cauliflower, raisins, pine nuts, and remaining ¼ teaspoon salt; cook, stirring, until heated through, about 2 minutes.
- To serve, sprinkle with parsley.
Nutritional Information
Calories: 95 kcal
--------------------------------------------------------------------------------------------------
