Cauliflower with Pine Nut Crumble Recipe

Name: Cauliflower with Pine Nut Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dried currants; 1 tablespoon pine nuts; 1 anchovy fillet (optional); 5 tablespoons unsalted butter; 1 small head of cauliflower (1 1/2 pounds), cut into 1 1/2-inch florets; 1/2 cup vegetable stock; Salt and freshly ground pepper; 1/4 cup fine dried bread crumbs; 1/4 cup minced onion; 1 large garlic clove, minced; 1 tablespoon dry white wine

Servings: persons

1 tablespoon dried currants
1 tablespoon pine nuts
1 anchovy fillet (optional)
5 tablespoons unsalted butter
1 small head of cauliflower (1 1/2 pounds), cut into 1 1/2-inch florets
1/2 cup vegetable stock
Salt and freshly ground pepper
1/4 cup fine dried bread crumbs
1/4 cup minced onion
1 large garlic clove, minced
1 tablespoon dry white wine

1
Place the currants in a small microwavable bowl; cover with 2 tablespoons of water.
2
Microwave on high for 1 minute, then drain.
3
Transfer the currants to a mini food processor, add the pine nuts and anchovy and pulse to a paste.
4
In a large skillet, melt 2 tablespoons of butter.
5
Add the cauliflower and cook over moderate heat, stirring once, until golden in spots, about 7 minutes.
6
Add the stock and season with salt and pepper.
7
Cover and cook until the cauliflower is nearly tender, about 3 minutes.
8
Uncover and cook until the liquid is nearly evaporated and the cauliflower is tender, about 2 minutes longer.
9
Meanwhile, in a small skillet, heat 1 tablespoon of the butter.
10
Add the bread crumbs and toast, stirring frequently, until golden, about 2 minutes.
11
Transfer to a plate.
12
Melt the remaining 2 tablespoons of the butter in the same skillet.
13
Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes.
14
Add the wine.
15
Stir in the currant paste and transfer to a bowl.
16
Transfer the cauliflower to a bowl.
17
Stir the bread crumbs into the currant mixture, spoon over the cauliflower and serve at once.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon dried currants, 1 tablespoon pine nuts, 1 anchovy fillet (optional), 5 tablespoons unsalted butter, and more.

Yes, Cauliflower with Pine Nut Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cauliflower with Pine Nut Crumble

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