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Cauliflower with Golden Raisins and Pine Nuts
Sweet golden raisins and toasted pine nuts transform ordinary cauliflower into a standout Sicilian-inspired side. You'll briefly boil the florets until tender, then toss them in a quick garlic and olive oil pan-fry. A touch of anchovy paste and crushed red pepper builds a deep, savory base that balances the chewy bursts of fruit. It's a fantastic vegetable dish that brings bright, complex flavors to your table without much fuss.
Equipment
- Dutch oven
- Stovetop
Ingredients
- 1 large head cauliflower (2½ pounds), cut into 1½-inch flowerets
- 2 teaspoons salt
- 2 tablespoons olive oil
- 2 garlic cloves, crushed with side of chef’s knife
- 1 teaspoon anchovy paste (optional)
- teaspoon crushed red pepper
- cup golden raisins
- 2 tablespoons pine nuts (pignoli), lightly toasted
- 1 tablespoon chopped fresh parsley
Instructions
- 1Bring two quarts of water to a boil in a large Dutch oven over high heat. Stir in the cauliflower florets and two teaspoons of salt, then return the water to a boil. Boil the cauliflower for five to seven minutes until tender. Drain the florets well and wipe the pot completely dry so the oil doesn't splatter in the next step.
- 2Warm the olive oil in the dry Dutch oven over medium heat. Toss in the crushed garlic cloves and stir until they turn a light golden color. Watch closely so the garlic doesn't burn and turn bitter. Mix in the optional anchovy paste and crushed red pepper, cooking for about fifteen seconds until fragrant.
- 3Return the drained cauliflower to the pot along with the golden raisins, toasted pine nuts, and the remaining salt. Stir the mixture continuously for about two minutes until everything is hot. Remove from heat and toss with chopped fresh parsley.
Notes
- Substitution: If you prefer to skip the anchovy paste, simply omit it and add a little extra salt to taste.
- Swap: Regular brown raisins or dried currants work beautifully if you don't have golden raisins on hand.
- Prep: Toast the pine nuts in a dry skillet over medium-low heat for a few minutes until fragrant, watching closely so they don't burn.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.