I've stopped eating casserole dishes with a lot of cheese and bread crumbs. I like the simplicity and full flavor of the casserole.
Golden Cauliflower with Pine Nuts and Currants:
Preheat the oven to 350 degrees.
A Sheet Pan, lined with Parchment Paper, for roasting the Pine Nuts in a single layer.
1/4 C Pine Nuts (sautéed in a skillet on medium heat, stirring frequently for 4 minutes and set aside to cool)
1 Head of Cauliflower, finely chopped. (fine!)
1/2 C chopped Shallots
1/4 C Currants
1 TBS Red Wine Vinegar
2 TBS Honey
Olive Oil
Salt and Pepper
Fresh chopped Parsley for a garnish
Add a drizzle of Oil to the skillet and turn up the heat to medium high until it's HOT!
Add:
Cauliflower
Salt and Pepper to taste (additional will be added at the end)
Let it sit without stirring until it begins to caramelize.
Stir
Add:
Shallots
Saute until the golden brown for 3 - 4 minutes.
Add:
Currants
Red Wine Vinegar
Honey
Pine Nuts
Continue cooking for 2 minutes.
Finish with a drizzle of Olive Oil and season to taste with additional salt and pepper.
Garnish with chopped Parsley and serve.
Enjoy!
Peace in the Kitchen!
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