Pan-roasted cauliflower with pine nuts and currants
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Pan roasted cauliflower with pine nuts and currants becomes a main dish meal when you add a few navy beans and top it with parmesan or feta. |
I was preparing this as a side dish one evening when my
brother called. We had a great chat and by the time I got off the phone it was
past suppertime, my son had to get to a hockey game and nothing else was
prepared. To make the dish more substantial I tossed in a cup of cooked beans and voila,
the side dish became the meal.
I served it with sauteed kale on the side but if you feel a
need to add more (or aren't pressed for time) you could serve it on a bed of polenta or over couscous.
Pan-roasted cauliflower with pine nuts and currants
This recipe was adapted from Paula Wolfert, my hero of Mediterranean cooking.
- 2 Tbsp. olive oil
- 1 head of cauliflower, cut into florets
- 1 28 oz can of tomatoes (chopped) or jar of strained tomatoes
- 1 tsp. fancy molasses
- Pinch of crushed red pepper
- 2 cloves of garlic, chopped or crushed
- 1 cup white beans (navy, white kidney, canelli)
- 3 Tbsp. currants
- 3 Tbsp. pine nuts, toasted
- ¼ cup chopped parsley
- Juice of ½ a lemon
- Dab of butter (1 Tbsp.)
- Salt & pepper
- Feta or sauteed bread crumbs
- In a big, heavy pot over medium-low heat, warm the olive oil until shimmery and add the cauliflower. Toss and cover, cooking until it begins to soften (stir often).
- Raise the heat to medium and cook until the cauliflower is lightly browned.
- Add the tomatoes, molasses, crushed red pepper, garlic, beans and currants.
- Stir and cook, uncovered, until the cauliflower is tender and the liquid has cooked down a bit. Add the pine nuts, parsley, lemon juice and butter. Season with salt & pepper. Crumble over some feta or sauted bread crumbs.
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