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| Pan roasted cauliflower with pine nuts and currants becomes a main dish meal when you add a few navy beans and top it with parmesan or feta. |
I was preparing this as a side dish one evening when my brother called. We had a great chat and by the time I got off the phone it was past suppertime, my son had to get to a hockey game and nothing else was prepared. To make the dish more substantial I tossed in a cup of cooked beans and voila, the side dish became the meal.
I served it with sauteed kale on the side but if you feel a need to add more (or aren’t pressed for time) you could serve it on a bed of polenta or over couscous.
Pan-roasted cauliflower with pine nuts and currants
This recipe was adapted from Paula Wolfert, my hero of Mediterranean cooking.
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2 Tbsp. olive oil
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1 head of cauliflower, cut into florets
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1 28 oz can of tomatoes (chopped) or jar of strained tomatoes
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1 tsp. fancy molasses
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Pinch of crushed red pepper
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2 cloves of garlic, chopped or crushed
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1 cup white beans (navy, white kidney, canelli)
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3 Tbsp. currants
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3 Tbsp. pine nuts, toasted
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¼ cup chopped parsley
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Juice of ½ a lemon
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Dab of butter (1 Tbsp.)
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Salt & pepper
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Feta or sauteed bread crumbs
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In a big, heavy pot over medium-low heat, warm the olive oil until shimmery and add the cauliflower. Toss and cover, cooking until it begins to soften (stir often).
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Raise the heat to medium and cook until the cauliflower is lightly browned.
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Add the tomatoes, molasses, crushed red pepper, garlic, beans and currants.
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Stir and cook, uncovered, until the cauliflower is tender and the liquid has cooked down a bit. Add the pine nuts, parsley, lemon juice and butter. Season with salt & pepper. Crumble over some feta or sauted bread crumbs.
