Ingredients
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1 head cauliflower (600-700 g)
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30 g raisins
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1-2 cloves of garlic
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30 g cedar nuts
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Salt
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Freshly ground black pepper
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3-4 tbsp olive oil
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Parsley for serving
Directions
This is a very easy and incredibly elegant recipe. A subtle combination of flavors and textures – crispy cauliflower florets, sweet raisins and nuts – surprised and delighted me.
I love and often buy cauliflower to use in different kinds of soup or to fry with eggs. This recipe for cauliflower with raisins and cedar nuts has enlarged my recipe collection.
Try cooking it for dinner, it will be light, delicious and interesting!
Enjoy!
The recipe taken from Marcella’s Italian Kitchen by Marcella Hazan.
Today's visits: 1.
Steps
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1
Done
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Cover the raisins with hot water and let stand for 15-20 min. |
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2
Done
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Cut the cauliflower into florets. Cook in salted water until partially cooked (for 2-3 min after boiling). The florets should be crispy and still tight. Take the raisins out of the water and squeeze well to remove any excess liquid. |
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3
Done
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In a large flat pan, warm some olive oil, add finely chopped garlic and cook over medium heat until the garlic starts to get golden. |
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4
Done
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Add the cauliflower, raisins, nuts, salt and pepper. Mix. Arrange the cauliflower in one layer, reduce heat to low, cover and cook until the cauliflower is done (for 8-10 min), stirring occasionally. |
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5
Done
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The cooked cauliflower should be soft but still tight and somewhat stewed. A very tender dish. How to serve: Serve hot sprinkled with chopped parsley. How to keep: Best tastes from the stove, but can be kept refrigerated for 1-2 days. |
