Cauliflower Sautéed With Turmeric and Rosemary

by Monica Bhide developed for AARP-The magazine and AARP.ORG

Serves 4

1/4 cup extra-virgin olive oil

1 small head cauliflower, broken into florets

1 teaspoon turmeric

Leaves from 1 sprig rosemary

Salt and freshly ground black pepper

1/4 cup golden raisins

1/4 cup pine nuts, toasted

1 teaspoon smoked Spanish paprika

1. Heat the olive oil in a medium skillet over medium heat.

2. Add the cauliflower, turmeric and rosemary and cook, stirring occasionally, until the cauliflower is brown and caramelized, about 8 minutes.

3. Season with salt and pepper to taste.

4. Stir in the raisins and pine nuts and cook about 1 minute more, until everything is heated through.

5. Transfer to a serving bowl and sprinkle with paprika.


Gorgeous photo of cauliflower taken by the terrific Sala Kannan

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