Cauliflower With Pine Nuts & Olives

1. 1

   Add sea salt to 4 quarts water; bring to boil. Add florets and lemon juice; cover and simmer 2-3 min or until tender. Drain.

2. 2

   Heat large skillet on MEDIUM-HIGH. Cook, stirring pine nuts (do not add oil) until toasted and lightly browned; transfer pine nuts to small bowl and set aside. Remove skillet from heat and let cool.

3. 3

   Pour olive oil in skillet. Add about 2 Tbsp blanching water (or hot tap water) to skillet. Return skillet to heat; add cauliflower to skillet along with pine nuts and olives. Season with black pepper. Saut until heated through, about 5 min, spooning pan juices over cauliflower.

* Per serving · 4 servings · Values may vary.

No additional tips available.