This Armenian dish perfects the preparation of cauliflower by caramelizing it on the stove top and then finishing the dish in the oven. I must advise you to buy LOTS of tomatoes for this recipe. The yield is greatly reduced once you have peeled, de-seeded and chopped them. An easier route might be to buy them canned, but I am a stickler for using fresh ingredients instead of processed foods. I would also recommend that you buy snack sized boxes of raisins to keep in the cupboard if you don’t eat them often. Each box holds about two tablespoons each — just the right amount for this recipe.
Note: I don’t understand the need to allow this dish to sit for 30 minutes after it comes out of the oven. There seems to be no benefit and the contents cools and has to be reheated to serve. Also, my husband think that this recipe would be even more awesome if you were to add shrimp. I recommend that you saute the shrimp on the stove top just as you take the cauliflower out of the oven, and then add it to the mix.
PAN-ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS (Serves 4)
- 2 tablespoons raisins (not golden)
- 1/4 cup extra-virgin olive oil
- 1 head cauliflower, cut into florets (4 cups)
- 1 teaspoon sugar
- 2 cups tomatoes—drained, peeled, seeded and chopped
- Pinch of crushed red pepper, preferably Marash
- Salt and freshly ground black pepper
- 2 tablespoons pine nuts
- 1 garlic clove, finely chopped
- 2 tablespoons chopped parsley
- 1-1/2 tablespoons fresh lemon juice
- Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain.
- Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook until the tomatoes have begun to soften, about 5 minutes.
- Add the raisins to the cauliflower, along with 1/4 cup hot water, the pine nuts and chopped garlic. Transfer the cazuela to the oven and bake the cauliflower for about 30 minutes, until it is very tender. Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.
~ from FoodAndWine.com ~