From JFE®: Before cauliflower—roasted whole, florets fried or riced—was on everyone’s mind or menu, this recipe was part of Paula Wolfert’s repertoire. Try it, and you’ll understand why.
- 2 tablespoons raisins (not golden ones)
- ¼ cup (60 ml) extra-virgin olive oil
- 1 head cauliflower, cut into florets
- 1 teaspoon sugar (optional)
- 2 cups (350 g) peeled, seeded and diced tomatoes (fresh or drained canned)
- Pinch of mild red pepper flakes, preferably Marash
- Flaky sea salt and freshly ground black pepper
- ¼ cup (60 ml) hot water
- 2 tablespoons pine nuts
- 1 garlic clove, finely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1½ tablespoons fresh lemon juice
- Preheat the oven to 350 degrees (180°C). In a small bowl, combine the raisins with warm water to cover and let stand until plump, about 10 minutes. Drain and reserve.
- Meanwhile, in a 10- to 12-inch (25- to 30-cm) cazuela, roasting pan or ovenproof frying pan, heat the olive oil over medium-low heat, using a heat diffuser if using a cazuela. Add the cauliflower and sugar (if using) and cook, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to medium and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and red pepper flakes, season with salt and black pepper and cook until the tomatoes have begun to soften, about 5 minutes.
- Add the raisins, hot water, pine nuts and garlic to the cauliflower and stir well. Transfer to the oven and bake the cauliflower until very tender when pierced with a knife, about 30 minutes.
- Remove from the oven, stir in the parsley and lemon juice, and let stand at room temperature for 30 minutes. Serve warm.
- Excerpted from UNFORGETTABLE The Bold Flavors of Paula Wolfert’s Renegade Life by Emily Kaiser Thelin. Copyright © 2017 by Emily Kaiser Thelin. Photographs copyright © 2017 by Eric Wolfinger. Reprinted with permission from Grand Central Life & Style. All rights reserved.