Ronnie's Notes
Cauliflower (the name means “cabbage flower”) is an underused vegetable, perhaps because it turns to mush and has a strong odor when it’s overcooked. But when it’s properly prepared cauliflower has a rich, nutty taste. Most people are familiar with the white variety, but the vegetable now comes in beautiful new fashion shades—orange and purple, for example. The color adds eye appeal to a dinner plate and the colored varieties are somewhat tamer, but they all taste much the same.
Instructions
Cut the cauliflower into florets.
Cook, covered, in lightly salted simmering water for 4– or until just tender.
Drain and set aside.
Heat 2 tablespoons olive oil in a sauté pan over medium heat.
Add the bread crumbs and pine nuts and cook for one minute.
Add the shallot, garlic, and raisins and cook for 1– or until the bread crumbs and nuts are lightly golden brown.
Remove from the pan and set aside.
Add the remaining 2 tablespoons olive oil and cook the cauliflower for 1– to heat through.
Add the bread crumb mixture and cook, stirring often, to coat the cauliflower.
Sprinkle with lemon juice and salt and pepper to taste.
Makes 4 servings.