Updated 03/02/2011 03:04 PM
Recipe: Pan Roasted Cauliflower with Golden Raisins, Capers and Balsamic Vinegar
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4 as a side
- 1 small head cauliflower
- 1/2 cup thinly sliced red onion
- 1 large clove garlic, minced
- Olive oil as needed for sautéing veggies
- 1/2 cup golden raisins
- 1-2 Tbs capers, well drained
- 1/3 cup fresh chopped parsley
- Approx. 3-4 Tbs balsamic vinegar
- Red pepper flakes to taste
Soften the golden raisins a little bit in warm water while you get the rest of the ingredients ready.
For one small head of cauliflower, you'll need to thinly slice about 1/2 cup red onion, mince 1 large clove garlic and chop about 1/3 cup fresh parsley and, as far as the cauliflower goes, you'll want to core that and then very carefully slice the florets into 1/4-1/2 inch thick slices.
Next, add a good splash of olive oil to a large, heavy bottomed saute pan on medium high heat and, when the oil is hot, add the sliced cauliflower.
Try to brown up both flat sides of the sliced cauliflower, adding more olive oil if you need too and, when it seems like it is getting to be about half way done, add the sliced onion and minced garlic and continue to cook it along to soften those up.
While you are keeping your eye on that, drain the raisins and drain 1-2 Tbs of the jarred capers.
When the cauliflower seems like it is cooked through but still a little crunchy, add the golden raisins, capers, chopped parsley and a pinch of red pepper flakes if you like, then add a little splash of balsamic vinegar, toss everything together and it is good to go.
Serve with any simply cooked chicken, pork or seafood.