Monica Bhide 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
Must try! I am always looking for good cauliflower recipes, because it can be such a bland vegetable unadorned. The raisins are a really interesting addition! I love cooking with dried fruits– raisins and especially apricots! Thank you!
Susan
Let me know how you like it when you make it!
I love cauliflower but we always make it one of two French ways. I love this both that it is roasted and the flavors you add to it. Beautiful!
This looks good enough to eat as a meal. I love what turmeric adds to a dish.