Prep 15 mins
Cook 10 mins
Who knows how long ago I picked up this free recipe in the produce section at the grocery store? Regular flame raisins were substituted for golden raisins.
- 1⁄4 cup raisins
- 1⁄4 cup sherry wine (NOT cooking sherry)
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- 1 tablespoon balsamic vinegar (white or dark)
- 2 tablespoons pine nuts (pignoli)
- salt, to taste
- fresh ground black pepper, to taste
- Soak the raisins in the sherry for 15-30 minutes.
- Dry roast the pine nuts in a skillet and set aside.
- In a saucepan, cook the cauliflower florets in a steamer basket over boiling water, for approximately 3 minutes.
- In the same skillet you used to toast the pine nuts, heat the olive oil over medium heat and saute the garlic. Be careful not to burn!
- Once garlic is lightly browned, add the cauliflower, raisins, sherry, and balsamic vinegar. *Cover skillet, and reduce heat to simmer.
- Cook for 3-5 minutes until cauliflower is fork tender but NOT mushy. *Another option is to increase heat to medium-high and brown, rather than simmer the cauliflower/raisin mixture.
- Transfer to serving bowl and season with salt and freshly ground black pepper if desired. Garnish with any remaining cooking liquid and toasted pine nuts.