Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 1 onion, thinly sliced Venetian spices:1 teaspoon saffron threads, 1 teaspoon each fennel and coriander seeds Pinch of red pepper flakes (optional) 1 teaspoon ground cinnamon Salt and freshly ground pepper, to taste Zest of 1 lemon 1/4 cup golden raisins, soaked in 1/2 cup warm water 4 cups cauliflower, broken into small pieces 1/4 cup pine nuts DIRECTIONS Place olive oil and onion in a large, deep skillet over medium heat. Cook until onion is softened and golden, stirring occasionally. Stir in Venetian spices, red pepper flakes, cinnamon, a small amount of salt and pepper and lemon zest. Sauté until mixture begins to stick. Add raisins with the soaking water and cauliflower pieces to the onion-spice mixture. Cook, stirring occasionally, until cauliflower is desired consistency. Remove from heat. Garnish with pine nuts or stir into finished dish. Serve hot or at room temperature. Cover and refrigerate leftovers. Copyright © 2019 Stefanie Samara Hamblen |
