Cavolfiore Con L’Uvetta E Pignoli

Cauliflower with Golden Raisins and Pine Nuts

Serves: 4 to 6

Ingredients:

2 1/2 lb. cauliflower, about 1 medium head OR

1-3/4 lb. trimmed head, about 7 cups small florets

1/2 cup olive oil

2 oz./ 1/3 cup golden seedless raisins

2 oz./ 1/3 cup pine nuts

1/2 oz./ 1 tbsp garlic, 2 large cloves/ peeled and minced

1 tbsp freshly squeezed lemon juice, more to taste

1/2 oz./ 1/4 cup trimmed Italian parsley, chopped

Preparation:

1. Remove cauliflower leaves and cut vegetables into small bite-sized florets. Set up steamer basket in 5- to 6-quart pot with water. Bring to a boil. Or use commercial steamer. Add cauliflower and steam until tender, 4 to 5 minutes. Transfer cauliflower to mixing bowl.

2. Pour olive oil into deep, lidded 12-inch sauté pan or heavy 5- to 6-quart pot, and heat over medium heat. Stir in raisins and cook until they puff and brown. Remove immediately with slotted spoon to cauliflower bowl. Stir pine nuts into hot oil, and cook until golden. Remove immediately to bowl with raisins. Stir in garlic and cook until it begins to color.

3. Immediately stir in cauliflower, raisins and nuts and 1 teaspoon kosher salt. Cover pan and reduce heat to low; stir occasionally. Simmer cauliflower until very tender, about 5 minutes. Remove pan from heat and rest cauliflower 5 minutes to absorb flavors. Uncover pan or pot, stir in lemon juice, and season with salt and pepper to taste.

4. To serve: Reheat cauliflower gently. Toss with parsley and serve.