1/4 c. raisins
4 T. olive oil, divided
1 head fresh cauliflower florets
4 cloves garlic, thinly sliced
3/4 tsp. salt, divided
1/4 c. pine nuts
1/4 tsp. crushed red pepper
1 1/2 c. tomato sauce
1/2 c. chicken stock
1/8 tsp. saffron powder
2 T. balsamic vinegar mixed with 1 T. sugar
1/2 tsp. unsweetened cocoa powder
Cut the cauliflower florets into 1-inch pieces; parboil and pat dry. Place the raisins in a bowl of
hot water to plump for 10 minutes. Drain; set aside. Pour 2 T. of the olive oil into a skillet and heat on high
until the oil is almost smoking. Add the cauliflower and cook for 2 minutes. Add the garlic, stir, and cook for
2 minutes. Sprinkle with 1/4 tsp. salt; transfer to a bowl. Clean skillet. Add the remaining olive oil,
raisins, pine nuts, and red pepper; cook for 3 to 4 minutes over medium-high heat. Add the cauliflower, stir, and cook
for 3 minutes. Add the remaining 1/2 tsp. of salt, the tomato sauce, chicken stock, saffron, vinegar mixture and cocoa
powder. Bring to a boil. Simmer until the sauce has been absorbed, about 4 minutes. Serves 4.
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