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Sides, Vegetables, Vegetarian

Cauliflower with currants and pine nuts

Cauliflower with currants and pine nuts
Los Angeles Times

If you've ever gazed up at the pine tree in your yard and wondered if you could harvest some fresh pine nuts from those cones, the answer is yes -- and good luck. Pine nuts, also known by their Italian ... Read more

Total time: 20 minutes | Serves 4 to 6
  • 1/4 cup currants
  • 1/2 cup dry white wine
  • 1 teaspoon saffron threads
  • 1 tablespoon water
  • 1 head (1 3/4 pounds) cauliflower, cut into florets
  • 1/4 cup olive oil, divided
  • 1 shallot, thinly sliced
  • 1 clove garlic, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 cup toasted pine nuts
  • 1 tablespoon chopped fennel fronds or dill

Step 1Place the currants in a small bowl and add the white wine to cover. Let stand while preparing the remaining ingredients.

Step 2Lightly toast the saffron in a small skillet over low heat about 30 seconds. Remove from the heat and cool, then grind in a mortar. Add the water to the mortar and set aside to let the saffron steep.

Step 3Blanch the cauliflower in a large pot of boiling salted water until just tender and still crisp, about 3 minutes. Drain and cool under cold running water.

Step 4Heat 3 tablespoons of the oil in a large skillet. Add the shallot and saute over medium heat until fragrant and tender, about 1 minute. Add the garlic and saute until it is slightly tender, about 1 minute.

Step 5Stir in the drained cauliflower and add the salt and pepper. Saute over medium-high heat until the cauliflower is tender and slightly browned in spots, about 5 to 6 minutes.

Step 6Add the currants with the wine and simmer until wine is almost evaporated, about 2 to 5 minutes. Add the saffron with the water. Add the pine nuts and saute 1 minute.

Step 7Stir in the fennel fronds. Spoon into a serving dish. Drizzle with the remaining olive oil. Add salt and pepper to taste.


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