Real Recipes From Real Home Cooks ®
Pan-Roasted Cauliflower with Pine Nuts and Raisins
"The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins and Marash red pepper flakes. You can use any cazuela or flameware pot, but Wolfert likes the unglazed black La Chamba roasting pan from Colombia, which she says imparts sweetness to the dish...."
INGREDIENTS
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2 tablespoons raisins (not golden)
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1/4 cup extra-virgin olive oil
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1 head cauliflower, cut into florets (4 cups)
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1 teaspoon sugar
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2 cups tomatoes?drained, peeled, seeded and chopped
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Pinch of crushed red pepper, preferably Marash (see Note)
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Salt and freshly ground black pepper
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2 tablespoons pine nuts
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1 garlic clove, finely chopped
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2 tablespoons chopped parsley
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1 1/2 tablespoons fresh lemon juice
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