Cauliflower With Raisins

1. 1

   Soak the raisins in the sherry for 15-30 minutes.

2. 2

   Dry roast the pine nuts in a skillet and set aside.

3. 3

   In a saucepan, cook the cauliflower florets in a steamer basket over boiling water, for approximately 3 minutes.

4. 4

   In the same skillet you used to toast the pine nuts, heat the olive oil over medium heat and saute the garlic. Be careful not to burn!

5. 5

   Once garlic is lightly browned, add the cauliflower, raisins, sherry, and balsamic vinegar. *Cover skillet, and reduce heat to simmer.

6. 6

   Cook for 3-5 minutes until cauliflower is fork tender but NOT mushy. *Another option is to increase heat to medium-high and brown, rather than simmer the cauliflower/raisin mixture.

7. 7

   Transfer to serving bowl and season with salt and freshly ground black pepper if desired. Garnish with any remaining cooking liquid and toasted pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.