Though we have been forgiven, and though we have been made new in Christ, we’re like Lazarus. We came out of the grave; we have new life, but we stink. We have our dirty grave clothes on. We are a new creation, incarcerated in unredeemed flesh. And we are seduced by the remnants of our fallenness. Satan’s temptation to us is to hold onto sin and not come to righteousness. Satan’s temptation to us is to hold onto the lust of the flesh, the lust of the eyes, and the pride of life.

John MacArthur

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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