Sweet-and-Sour Cauliflower With Golden Raisins
It’s important to season this cauliflower dish attentively: You want a balance of sweet, tangy and salty flavors. Onion, lemon and pine nuts pull it all together. The cauliflower may be served hot or at room temperature.
- Serves: 6 persons
- 2tablespoons extra-virgin olive oil
- 1large onion, diced
- Pinch of saffron or 1/2 teaspoon turmeric
- 1large or 2 small cauliflowers, trimmed, cut into large florets, florets sliced 1/4-inch thick (about 1 1/2 pounds)
- Salt and pepper
- ¼cup light brown sugar
- ¼cup currants
- ½cup golden raisins
- ½teaspoon freshly grated lemon zest
- 2tablespoons freshly squeezed lemon juice
- 2tablespoons apple cider vinegar
- 1to 2 tablespoons sherry vinegar, to taste
- 1tablespoon snipped chives
- 2tablespoons pine nuts, lightly toasted
Step 1In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron and stir to coat.
Step 2Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
Step 3Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
Step 4Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
Step 5When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.