Monday, November 24, 2014

Golden Cauliflower with Pine Nuts and Currants

This recipe is from Daphne Oz on The Chew.
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!
Salt and Pepper to taste (additional will be added at the end)
Let it sit without stirring until it begins to caramelize.
Saute until the golden brown for 3 - 4 minutes.

Red Wine Vinegar
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.

Peace in the Kitchen!

No comments:

Post a Comment