VENETIAN CAULIFLOWER
Give commonplace cauliflower an upgrade and it becomes holiday fare. Take a classic Venetian approach by using a mixture of sweet spices. Caramelized onions, saffron and cinnamon build the fragrant foundation, along with fennel and coriander seeds. Currants, golden raisins and pine nuts add complexity.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut cauliflower in half from top to bottom, then remove the core. With a paring knife, cut into very small florets of equal size. Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
- Put olive oil in a wide skillet over medium heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
- Add lemon zest, currants, raisins and cauliflower florets. Toss with wooden spoons to distribute. Cover with a lid and cook for about 5 minutes more, until cauliflower is tender. Transfer to a serving dish and sprinkle with pine nuts and parsley. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 13 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kashmair kashmair
[email protected]This recipe is a bit too bland for my taste. I would recommend adding more spices next time.
Muntahsin Ahmed
[email protected]I'm not a big fan of cauliflower, but this recipe changed my mind. It's a delicious and flavorful dish.
Tina Bell
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love it!
Mark Oellrich
[email protected]I've made this recipe several times, and it's always a hit. It's a great dish to serve for company.
Rubi Acevedo
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and flavorful dish.
I'm The Phoenix Soulstar
[email protected]I'm not sure what I did wrong, but my dish turned out terrible. The cauliflower was burnt, and the sauce was watery.
Tabitha Newberry
[email protected]This recipe is very versatile. You can add different vegetables, cheeses, and spices to create your own unique dish.
Nancy Gallegos
[email protected]I made this dish for a dinner party, and it was a hit! Everyone loved it.
Ssentamu Umaar
[email protected]This recipe is a great way to use up leftover cauliflower. I had some leftover cauliflower from another dish, and I was looking for a way to use it up. This recipe was the perfect solution.
Katherine Rojas
[email protected]I followed the recipe exactly, but my dish didn't turn out as well as I expected. The cauliflower was mushy, and the sauce was too thin.
Emmy Cool
[email protected]This recipe was a bit too cheesy for my taste. I would recommend using less cheese next time.
Lily Bird
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of cauliflower, but this recipe changed my mind. The cauliflower was cooked perfectly, and the sauce was delicious. I would definitely recommend this recipe to others.
danilo ducot
[email protected]This Venetian cauliflower recipe is a must-try! The flavors are incredible, and the dish is so easy to make. I followed the recipe exactly, and it turned out perfectly. The cauliflower was tender and flavorful, and the sauce was creamy and cheesy. I