Thursday, October 13, 2011

Cauliflower with Pine Nuts and Golden Raisins

There are some beautiful cauliflowers showing up at the farmer's market now and they sure make for a gorgeous meal.  This is a fairly easy side dish that tastes as good as it looks.  (I threw in couple pieces of leftover broccoli I had if you're wondering what the green is.)  Get any combination of white, purple, pale green or yellow cauliflowers.

2-3 Tablespoons EVOO
4 cloves of garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 head worth of organic cauliflower florets, chopped
1/2 cup toasted pine nuts
1/4 cup golden raisins
10 fresh basil leaves, finely chopped
Salt and pepper, to taste

Put the EVOO, garlic and red pepper flakes in a large saute pan and heat over medium heat.  When garlic starts to become fragrant, add the cauliflower and saute about 10-12 minutes, stirring, until slightly browned.  Add the pine nuts and raisins and saute another minute.  Season with salt and pepper and toss in the basil leaves.  Serve immediately.



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