SWEET-AND-SOUR CAULIFLOWER WITH GOLDEN RAISINS

Sweet-and-Sour Cauliflower With Golden Raisins image

It's important to season this cauliflower dish attentively: You want a balance of sweet, tangy and salty flavors. Onion, lemon and pine nuts pull it all together. The cauliflower may be served hot or at room temperature.

Provided by David Tanis

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
Pinch of saffron or 1/2 teaspoon turmeric
1 large or 2 small cauliflowers, trimmed, cut into large florets, florets sliced 1/4-inch thick (about 1 1/2 pounds)
Salt and pepper
1/4 cup light brown sugar
1/4 cup currants
1/2 cup golden raisins
1/2 teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons apple cider vinegar
1 to 2 tablespoons sherry vinegar, to taste
1 tablespoon snipped chives
2 tablespoons pine nuts, lightly toasted

Steps:

In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron and stir to coat.
Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 267 milligrams, Sugar 19 grams, TransFat 0 grams