Mixed-Up Cauliflower

Name: Mixed-Up Cauliflower
Ingredients: 5 tablespoons raisins; 4 tablespoons olive oil; 1 lb fresh cauliflower floret, cut into 1 inch pieces (parboiled and patted dry ( or you can use 2 10-oz. boxes frozen florets defrosted, cut into 1 inch p); 4 garlic cloves, thinly sliced; 3/4 teaspoon salt; 4 tablespoons pine nuts; 1/4 teaspoon red pepper flakes; 1 1/2 cups tomato sauce (see below or use a good quality canned tomato sauce with basil); 1/2 cup water (or chicken stock); 1/16 teaspoon saffron; 2 tablespoons balsamic vinegar (mixed with 1 tbsp. sugar); 1/2 teaspoon unsweetened cocoa powder; Tomato Sauce; 4 tablespoons olive oil; 4 whole garlic cloves; 3/4 cup onion, finely chopped; 2 (28 ounce) cans peeled Italian tomatoes; 10 fresh basil leaves

18 ingredients

4 steps

Ingredients

5 tablespoons raisins
4 tablespoons olive oil
1 lb fresh cauliflower floret, cut into 1 inch pieces (parboiled and patted dry ( or you can use 2 10-oz. boxes frozen florets defrosted, cut into 1 inch p)
4 garlic cloves, thinly sliced
3/4 teaspoon salt
4 tablespoons pine nuts
1/4 teaspoon red pepper flakes
1 1/2 cups tomato sauce (see below or use a good quality canned tomato sauce with basil)
1/2 cup water (or chicken stock)
1/16 teaspoon saffron
2 tablespoons balsamic vinegar (mixed with 1 tbsp. sugar)
1/2 teaspoon unsweetened cocoa powder
Tomato Sauce
4 tablespoons olive oil
4 whole garlic cloves
3/4 cup onion, finely chopped
2 (28 ounce) cans peeled Italian tomatoes
10 fresh basil leaves

Directions

1

Place the raisins in a bowl of hot water to plump for 10 minutes. Drain and set aside.
2

Pour 2 tablespoons of the olive oil into a large nonstick skillet and heat on high until the oil is almost smoking, about 2-3 minutes. Add the cauliflower florets and cook 2 minutes. Add the garlic, stir and cook for 2 minutes more. Sprinkle with 1/4 teaspoons salt, transfer to a bowl and set aside.
3

Wipe the pan clean, raise the heat to medium-high, add the remaining oil, drained raisins, pine nuts and red pepper flakes and cook 3-4 minutes. Add the cooked cauliflower, stir well and cook for 3 minutes. Add the remaining salt, the tomato sauce, water or stock, saffron, balsamic vinegar-sugar mixture and cocoa powder. Bring to a boil and simmer until most of the sauce has been absorbed, about 4-5 minutes. Serve with slices of hearty Italian bread.
4

For the tomato sauce: Pour oil into a 3-qt. pot set on medium-high heat and cook the garlic and onions for 3 minutes. Reduce heat to a simmer and cook until the onions are soft and start to brown. While the onions are cooking, put the tomatoes and their juices in a blender or food processor and puree until smooth. Add the tomato puree to the onion mixture, raise the heat to high and bring to a boil for 5-8 minutes. Reduce the heat, add the basil and simmer 25 minutes, stirring occasionally.