Cauliflower With Raisins

Name: Cauliflower With Raisins
Ingredients: 1/4 cup raisins; 1/4 cup sherry wine (NOT cooking sherry); 1 head cauliflower, cut into florets; 1 tablespoon olive oil; 2 garlic cloves, finely minced; 1 tablespoon balsamic vinegar (white or dark); 2 tablespoons pine nuts (pignoli); salt, to taste; fresh ground black pepper, to taste

9 ingredients

7 steps

Ingredients

1/4 cup raisins
1/4 cup sherry wine (NOT cooking sherry)
1 head cauliflower, cut into florets
1 tablespoon olive oil
2 garlic cloves, finely minced
1 tablespoon balsamic vinegar (white or dark)
2 tablespoons pine nuts (pignoli)
salt, to taste
fresh ground black pepper, to taste

Directions

1

Soak the raisins in the sherry for 15-30 minutes.
2

Dry roast the pine nuts in a skillet and set aside.
3

In a saucepan, cook the cauliflower florets in a steamer basket over boiling water, for approximately 3 minutes.
4

In the same skillet you used to toast the pine nuts, heat the olive oil over medium heat and saute the garlic. Be careful not to burn!
5

Once garlic is lightly browned, add the cauliflower, raisins, sherry, and balsamic vinegar. *Cover skillet, and reduce heat to simmer.
6

Cook for 3-5 minutes until cauliflower is fork tender but NOT mushy. *Another option is to increase heat to medium-high and brown, rather than simmer the cauliflower/raisin mixture.
7

Transfer to serving bowl and season with salt and freshly ground black pepper if desired. Garnish with any remaining cooking liquid and toasted pine nuts.