 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Who knows how long ago I picked up this free recipe in the produce section at the grocery store? Regular flame raisins were substituted for golden raisins. Ingredients:
1/4 cup raisins |
1/4 cup sherry wine (not cooking sherry) |
1 head cauliflower, cut into florets |
1 tablespoon olive oil |
2 garlic cloves, finely minced |
1 tablespoon balsamic vinegar (white or dark) |
2 tablespoons pine nuts (pignoli) |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Soak the raisins in the sherry for 15-30 minutes.
2. Dry roast the pine nuts in a skillet and set aside.
3. In a saucepan, cook the cauliflower florets in a steamer basket over boiling water, for approximately 3 minutes.
4. In the same skillet you used to toast the pine nuts, heat the olive oil over medium heat and saute the garlic. Be careful not to burn!
5. Once garlic is lightly browned, add the cauliflower, raisins, sherry, and balsamic vinegar. *Cover skillet, and reduce heat to simmer.
6. Cook for 3-5 minutes until cauliflower is fork tender but NOT mushy. *Another option is to increase heat to medium-high and brown, rather than simmer the cauliflower/raisin mixture.
7. Transfer to serving bowl and season with salt and freshly ground black pepper if desired. Garnish with any remaining cooking liquid and toasted pine nuts.
|
|