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Cavolfiore con l'Uvetta e i Pignoli (Cauliflower with Raisins and Pine Nuts) Recipe

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This recipe for Cavolfiore con l'Uvetta e i Pignoli (Cauliflower with Raisins and Pine Nuts) is from Girl Scout Troop 4005 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 oz seedless raisins
1 head cauliflower (about 1 1/2 lb)
1/3 c extra virgin olive oil
2 t garlic chopped fine
1 oz pine nuts
salt
black pepper in a grinder
2 t chopped parsley
Directions:
Directions:
Soak the raisins in water for 15-20 min.
Trim the cauliflower of all of its outer leaves, except for the tender almost white ones.
Drop into 4 qts boiling water.
After the water returns to boil, cook 6-7 minutes until it is halfway done (that is until you feel resistance when pricking it with a fork).
Drain and cut into 1 1/2 inch pieces.
When the raisins have finished soaking, drain them and squeeze them gently in your hands to force off excess liquid.
Choose a lidded saute pan that can accommodate all of the cauliflower pieces without overlapping.
Put in the oil and garlic and turn on the heat to medium without covering the pan.
When the garlic becomes colored a pale gold, add the cauliflower, raisins, pinenuts, salt, generous grindings of pepper, cover the pan and turn the heat to low.
Cook for 8-10 minutes, stirring them from time to time until the cauliflower feels tender when tested with a fork.
Sprinkle on chopped parsley and serve hot.
Personal Notes:
Personal Notes:
Special and delicious!

 

 

 

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