Sweet-and-Sour Cauliflower With Golden Raisins
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons extra-virgin olive oil
- 1large onion, diced
- Pinch of saffron or ½ teaspoon turmeric
- 1large or 2 small cauliflowers, trimmed, cut into large florets, florets sliced ¼-inch thick (about 1½ pounds)
- Salt and pepper
- ¼cup light brown sugar
- ¼cup currants
- ½cup golden raisins
- ½teaspoon freshly grated lemon zest
- 2tablespoons freshly squeezed lemon juice
- 2tablespoons apple cider vinegar
- 1 to 2tablespoons sherry vinegar, to taste
- 1tablespoon snipped chives
- 2tablespoons pine nuts, lightly toasted
Nutritional analysis per serving (6 servings)
161 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 2 grams protein; 268 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
- Step 3
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.
- Step 4
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.
- Step 5
When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.
Private Notes
Comments
Is there a substitute for sherry vinegar (which I don't typically keep around) such as champagne vinegar, or something else entirely?
Use Balsamic and a little less brown sugar
BEST! CAULIFLOWER! EVER! My husband doesn't like cauliflower and had seconds. Can't wait to try leftovers tomorrow at room temp. I followed the recipe closely, albeit with these subs: pepper/Turkish red and smoked ground peppers; no currants; apple cider vinegar/raspberry vinegar; and, pine nuts/slivered almonds. Wonderful flavor with onions and raisens and a bit of nice sauce. Served it with NYT Sweet and Spicy Grilled Chicken Breasts and simple salad. Great combo.
Did this as a side dish with roast lamb. Yum! Also made it for a solo supper, really nice.
Really really good. Had no trouble getting the cauliflower tender in the time specified with very thin (use a sharp knife!) slucing. At end added quite a bit more salt and almost an extra tablespoon sherry vinegar. Chives are essential taste and make it really appealing.
I baked the Cauliflower with cumin, salt, pepper and Olive oil till crispy. I also baked the onions with turmeric, saffaran and olive oil. I cooked the sauce separately on the stove and poured it over cauliflower and onion mixture at the end when serving. I excluded the chives all together. so delicious!!!