Cauliflower with Raisins and Pine Nuts

In Italy this dish is made with a bright chartreuse vegetable we call broccoflower, which is also called Romanesco broccoli. It’s becoming more available at upscale supermarkets and specialty produce markets, but plain old snowy white cauliflower works just fine. The combination of sweet raisins and crunchy pine nuts elevate this simple dish to elegance.

Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker

1 (1¹/₂-pound) head cauliflower

¹/₄ cup olive oil, divided

2 garlic cloves, minced

¹/₄ cup raisins

¹/₂ cup Vegetable Stock or purchased stock

3 tablespoons pine nuts

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper to taste

1. Discard leaves and core from cauliflower, and cut into 1-inch florets. Transfer cauliflower to the slow cooker.

2. Heat 2 tablespoons oil in a small skillet over medium-high heat. Add garlic, and cook for 30 seconds, or until fragrant. Scrape garlic into the slow cooker, add raisins and stock, and stir well. Cook for Low for 4 to 6 hours or on High for 2 to 3 hours, or until cauliflower is tender.

3. While cauliflower cooks, heat remaining oil in the skillet over medium heat. Add pine nuts, and cook for 2 minutes, or until brown. Set aside.

4. Remove cauliflower from the slow cooker with a slotted spoon, and toss with pine nuts and parsley. Season to taste with salt and pepper, and serve hot.

Note: The dish can be prepared up to 2 days in advance without adding the pine nuts and parsley, and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot, before tossing with the nuts and parsley.

Variation:

 Substitute broccoli for the cauliflower. The cooking time will remain the same.

Toast small nuts and seeds, such as pine nuts, sesame seeds, and slivered almonds, in a small dry skillet over medium-high heat. Toast larger nuts such as pecans, walnuts, or whole almonds, in the oven.