Warm Cauliflower Salad
Source of Recipe
chef at world recipes
List of Ingredients
1 medium cauliflower
2 Tbs (30 ml) pine nuts (pignoli)
1/4 cup (60 ml) golden raisins (sultanas)
1/4 cup (60 ml) raspberry or red wine vinegar
1/4 cup (60 ml) diced red onion
2 Tbs (30 ml) extra-virgin olive oil
1 Tbs (15 ml) capers
1/2 tsp (2 ml) crushed green peppercorns
Salt to taste
1/2 tsp (2 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) water
Trim the leaves from the cauliflower and cut a large conical plug from
the stem to hollow it out. Bring about 1 inch (2 cm) of salted water
to a boil in a saucepan and boil the cauliflower, tightly covered,
until tender, 8 to 10 minutes. Meanwhile, toast the pine nuts in a
small skillet over moderate heat until golden brown. Set aside and
add the raisins, vinegar, onion, olive oil, capers, peppercorns, and
salt to the same skillet. Simmer covered over low heat for 5 minutes.
Add the cornstarch mixture and stir until the sauce thickens. Cut the
cauliflower into wedges and spoon the sauce over them. Serves warm.
Serves 4 to 6.
Recipe
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