This dish has been a signature at our restaurants for many years. These days there are many varieties of heirloom cauliflower available, like pointy Romanesco or mustard-colored and green cauliflower. Already delicious from being caramelized, it is paired here with almonds and raisins.
- 1 cup golden raisins
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter (or use margarine or olive oil to make it pareve/vegan)
- 1 head cauliflower (or the equivalent mix of several heirloom varieties), cut into ½-inch florets
- ½ cup toasted slivered almonds
- 1 tablespoon chopped parsley
- ¾ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Place the raisins in a small bowl. Add hot water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.
- Heat the oil and butter in a large sauté pan over medium heat. Add the cauliflower and cook without stirring until caramelized on the bottom—2 to 3 minutes (the less the cauliflower moves in the pan, the more evenly it will caramelize). Turn florets over and caramelize the other side in the same way, cooking until the cauliflower is crisp-tender and its edges are golden brown. Add the raisins, almonds, parsley, salt and pepper. Toss well to combine. Taste and add more salt and pepper if you wish. Serve immediately.
- Reprinted with permission from The New Jewish Table by Todd Gray and Ellen Kassoff Gray, © 2013, St Martin’s Press. Photo credit: Renee Comet.