Side Pannel
Cavolfiore Alla Medusa
Ingredients List
- 1 lg Head cauliflower
- 1/4 c Olive oil
- 2 Cloves (large) garlic
- 1/2 c Pinon nuts (pine nuts)
- 1 ts Pequin quebrado or
- Italian crushed hot red
- -pepper
- 1/2 c Golden raisins
- Salt to taste
Directions
Set aside some of the light green leaves from base of cauliflower for
cooking later. Cut cauliflower into florets (cut rather than breaking to
get more uniform pieces). Heat oil in a shallow 10- to 12-inch skillet over
high heat. Add cauliflower florets; cook until golden brown in some spots.
Add garlic & pinon nuts & cook until golden brown. Then add pequin or
crushed red pepper, raisins & salt, if desired. Gradually stir in a bit of
water, adding just enough to steam cauliflower to the 'al dente'
stagetender but still firm to bite. When cauliflower is 'al dente',
reduce heat, toss in reserved leaves, stir & cover. Continue to cook just
until cauliflower stems are tender when pierced & leaves turn brighter in
color. Serve hot or cold. Makes 6 to 8 servings.
cooking later. Cut cauliflower into florets (cut rather than breaking to
get more uniform pieces). Heat oil in a shallow 10- to 12-inch skillet over
high heat. Add cauliflower florets; cook until golden brown in some spots.
Add garlic & pinon nuts & cook until golden brown. Then add pequin or
crushed red pepper, raisins & salt, if desired. Gradually stir in a bit of
water, adding just enough to steam cauliflower to the 'al dente'
stagetender but still firm to bite. When cauliflower is 'al dente',
reduce heat, toss in reserved leaves, stir & cover. Continue to cook just
until cauliflower stems are tender when pierced & leaves turn brighter in
color. Serve hot or cold. Makes 6 to 8 servings.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
