Cauliflower with Golden Raisins and Pine Nuts
Instructions:
In Sicily, anchovies are used as a seasoning. If you prefer, omit the anchovy paste, and add a little more salt. 1 large head cauliflower (21â„2 pounds), cut into 11â„2-inch flowerets 21â„4 teaspoons salt 2 tablespoons olive oil 2 garlic cloves, crushed with side of chef’s knife 1 teaspoon anchovy paste (optional) 1â„4 teaspoon crushed red pepper 1â„4 cup golden raisins 2 tablespoons pine nuts (pignoli), lightly toasted 1 tablespoon chopped fresh parsley
Makes 6 accompaniment servings. Prep: 20 minutes Cook: 18 minutes
- In 5-quart Dutch oven, heat 2 quarts water to boiling over high heat. Add cauliflower and 2 teaspoons salt; heat 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, stirring, until golden. Add anchovy paste, if using, and crushed red pepper; cook 15 seconds.
- Add cauliflower, raisins, pine nuts, and remaining 1â„4 teaspoon salt; cook, stirring, until heated through, about 2 minutes. To serve, sprinkle with parsley.