VENETIAN CAULIFLOWER
Give commonplace cauliflower an upgrade and it becomes holiday fare. Take a classic Venetian approach by using a mixture of sweet spices. Caramelized onions, saffron and cinnamon build the fragrant foundation, along with fennel and coriander seeds. Currants, golden raisins and pine nuts add complexity.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut cauliflower in half from top to bottom, then remove the core. With a paring knife, cut into very small florets of equal size. Blanch florets in boiling water for 2 minutes. Cool in cold water and drain.
- Put olive oil in a wide skillet over medium heat. Add onion and cook, stirring, until softened and lightly browned, about 10 minutes. Add saffron, cinnamon, fennel seeds, coriander seeds and red pepper. Season well with salt and pepper.
- Add lemon zest, currants, raisins and cauliflower florets. Toss with wooden spoons to distribute. Cover with a lid and cook for about 5 minutes more, until cauliflower is tender. Transfer to a serving dish and sprinkle with pine nuts and parsley. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 13 grams
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Phofolo Mokgetsi
[email protected]Roasted cauliflower with lemon-butter sauce. Need I say more?
Andrew Mwanza
[email protected]This recipe is a keeper!
Abanga Abdul Karim Ibrahim
[email protected]Perfect for a weeknight meal.
FireRick221
[email protected]Easy to make and oh-so-delicious!
Iram Usman
[email protected]Roasted cauliflower has never tasted so good!
Gbemisola Oshipitan
[email protected]Will definitely make again!
Biniyaw Walelign
[email protected]Not bad!
ABU SIAM
[email protected]Meh.
Forijul Islam
[email protected]This dish was a bit too bland for my taste. The cauliflower was roasted well, but the lemon-butter sauce lacked flavor. I think I'll try adding some garlic and herbs next time.
Stone Cold
[email protected]I'm not a huge fan of cauliflower, but this recipe changed my mind. The roasting process brings out the natural sweetness of the cauliflower and the lemon-butter sauce is the perfect complement. I'll definitely be making this again.
Theo Petersen
[email protected]This recipe was easy to follow and the end result was amazing. The cauliflower was roasted to perfection and the lemon-butter sauce was tangy and flavorful. I served it with rice and it was a perfect meal. Thank you for sharing this recipe!
Pete Lowe
[email protected]Just made this for dinner and it was a hit! The cauliflower came out perfectly roasted and the lemon-butter sauce was delicious. I also added a sprinkle of Parmesan cheese on top, which took it to the next level. Will definitely be making this again.
Zae Witherspoon
[email protected]This Venetian Cauliflower dish was a delightful surprise! The combination of flavors and textures was simply divine. The cauliflower florets were crispy on the outside and tender on the inside, while the lemon-butter sauce added a tangy and rich flav