| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | lg | Head cauliflower |
| 1/4 | c | Olive oil |
| 2 | Cloves (large) garlic | |
| 1/2 | c | Pinon nuts (pine nuts) |
| 1 | ts | Pequin quebrado or |
| Italian crushed hot red pepper | ||
| 1/2 | c | Golden raisins |
| Salt to taste |
INSTRUCTIONS
Set aside some of the light green leaves from base of cauliflower for cooking later. Cut cauliflower into florets (cut rather than breaking to get more uniform pieces). Heat oil in a shallow 10- to 12-inch skillet over high heat. Add cauliflower florets; cook until golden brown in some spots. Add garlic & pinon nuts & cook until golden brown. Then add pequin or crushed red pepper, raisins & salt, if desired. Gradually stir in a bit of water, adding just enough to steam cauliflower to the 'al dente' stage--tender but still firm to bite. When cauliflower is 'al dente', reduce heat, toss in reserved leaves, stir & cover. Continue to cook just until cauliflower stems are tender when pierced & leaves turn brighter in color. Serve hot or cold. Makes 6 to 8 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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