Pan-roasted cauliflower with pine nuts and currants

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

1. 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).
2. Raise the heat to medium and cook until the cauliflower is lightly browned.
3. Add the tomatoes, molasses, crushed red pepper, garlic, beans and currants.
4. 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.