Cauliflower with Pine Nut Crumble

1. 1

   Place the currants in a small microwavable bowl; cover with 2 tablespoons of water.

2. 2

   Microwave on high for 1 minute, then drain.

3. 3

   Transfer the currants to a mini food processor, add the pine nuts and anchovy and pulse to a paste.

4. 4

   In a large skillet, melt 2 tablespoons of butter.

5. 5

   Add the cauliflower and cook over moderate heat, stirring once, until golden in spots, about 7 minutes.

6. 6

   Add the stock and season with salt and pepper.

7. 7

   Cover and cook until the cauliflower is nearly tender, about 3 minutes.

8. 8

   Uncover and cook until the liquid is nearly evaporated and the cauliflower is tender, about 2 minutes longer.

9. 9

   Meanwhile, in a small skillet, heat 1 tablespoon of the butter.

10. 10

    Add the bread crumbs and toast, stirring frequently, until golden, about 2 minutes.

11. 11

    Transfer to a plate.

12. 12

    Melt the remaining 2 tablespoons of the butter in the same skillet.

13. 13

    Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes.

14. 14

    Add the wine.

15. 15

    Stir in the currant paste and transfer to a bowl.

16. 16

    Transfer the cauliflower to a bowl.

17. 17

    Stir the bread crumbs into the currant mixture, spoon over the cauliflower and serve at once.

* Per serving · 4 servings · Values may vary.