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Sicilian Cauliflower with Pine Nuts
A staple of Sicilian cooking, this sweet and savory side dish transforms humble cauliflower into something extraordinary. You'll toss tender florets with plump golden raisins, toasted pine nuts, and a hint of crushed red pepper for a gentle background heat. A touch of anchovy paste melts into the olive oil, building a deep, umami-rich base that doesn't taste fishy at all. It's an incredibly satisfying vegetable pairing that holds its own next to roasted meats or grilled fish.
Equipment
- Dutch oven
- Stovetop
Ingredients
- 1 large head cauliflower (2½ pounds), cut into 1½-inch flowerets
- 2¼ teaspoons salt
- 2 tablespoons olive oil
- 2 garlic cloves, crushed with side of chef’s knife
- 1 teaspoon anchovy paste (optional)
- ¼ teaspoon crushed red pepper
- ¼ 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, then drain well and wipe the pot completely dry. Wiping the pot dry prevents the hot oil from splattering in the next step.
- 2Warm the olive oil in the dry Dutch oven over medium heat. Toss in the crushed garlic cloves and stir constantly until they turn a light golden color. Stir constantly here, as garlic burns fast and turns bitter. Mix in the anchovy paste and crushed red pepper, cooking for another fifteen seconds to release their flavors.
- 3Return the drained cauliflower to the pot along with the golden raisins, toasted pine nuts, and the remaining quarter teaspoon of salt. Stir the mixture continuously for about two minutes until everything is hot. Toss with chopped fresh parsley and transfer to a serving platter.
Notes
- Swap: Anchovy paste adds a traditional savory depth, but you can omit it and add a pinch of extra salt if you prefer.
- Tip: Toast the pine nuts in a dry skillet over medium-low heat for 3 to 5 minutes until golden, watching closely so they don't burn.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently on the stove.
Recipe Details
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