Saturday, February 9, 2019



Cauliflower Pilaf with toasted pine nuts
one head cauliflower (about 2-1/2 lb.), cored removed
2 Tbsp. olive oil
salt and freshly ground pepper
1/4C toasted pine nuts
small onion, peeled and thinly sliced
1 tsp. spices
1 Tbsp. unsalted butter
3/4C basmati rice
1-1/4C chicken stock
1/4C dried currants
1/4C Italian parsley leaves, coarsely chopped
2 Tbsp. melted butter
½ tsp. smoked paprika

Preheat oven to 400F.  Separate the cauliflower into florets and cut in half so they lay flat.  Toss with olive oil, spices and salt and pepper to taste.  Roast for 15 – 20 minutes, turning once, until golden and tender.
Coarsely chop half the cauliflower.

Heat the butter in a pan, add the onion and cook over moderate heat, stirring occasionally, until just beginning to brown.  Add the rice and stir to coat.  Add the stock and bring to a boil.  Reduce heat, cover and simmer 15 minutes or until rice is tender.  Transfer rice to a bowl and toss in the chopped cauliflower, Italian parsley, pine nuts and currants.  Transfer to a 2 quart soufflĂ© dish and press lightly on top.  Arrange remaining florets on top.  Combine melted butter and paprika in a small bowl and brush half of it over the cauliflower.  Bake until heated through – about 15 minutes.  Preheat the broiler.  Brush the cauliflower with remaining butter and broil, about 6 inches from the heat, until lightly browned, about 5 minutes.  Serve hot or warm.
MAKES:  6 servings