target | | Cauliflower & Raisins 1/4 cup of golden raisins
1/4 cup of sherry
1 head of cauliflower, cut in florets
2 teaspoons of olive oil
2 teaspoons of garlic, finely chopped
1 tablespoon of balsamic vinegar
1/2 ounce of pine nuts |
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Soak the raisins in sherry for 15 minutes. Place the florets in steamer basket over 1 inch of boiling water. Cook for 3 minutes. In a lidded skillet, heat the olive oil and cook the garlic over medium heat, uncovered. Once the garlic is golden, add the florets, raisins, sherry, vinegar and pine nuts. Cover. Reduce the heat to low. Cook for 3 to 5 minutes, testing for doneness. The cauliflower should be tender, but not mushy. Serves 4 |
