Mixed up Cauliflower


Add the olive oil to the pan and cook over medium heat.

Add the garlic and cook stirring well for one minute.

Add the onion and the red pepper flakes and cook two more minutes while stirring.

Add two tablespoons of the parsley and cook one more minute.

Add the cauliflower florets, stirring well, and cook for one more minute. Add the sea salt and stir well to incorporate.

Add the pine nuts. Take the raisins out of the water and add them to the other ingredients in the pan and stir well.

Add the stock and the tomato sauce and continue stirring for a few more moments.

Add the saffron powder, stir well and then add the vinegar, sugar and optional unsweetened cocoa powder. Bring it all to a boil then simmer for 10 to15 minutes, uncovered.

Place the cooked cauliflower in a serving bowl, then top with remaining parsley and the Romano cheese and serve.


3 tablespoons extra virgin olive oil

4 garlic cloves, thickly sliced

½ white onion, chopped

½ teaspoon red pepper flakes

4 tablespoons fresh parsley, chopped

1 ½ pounds cauliflower florets, parboiled for 2 minutes and cut into 1 inch pieces

¼ teaspoon sea salt

4 tablespoons toasted pine nuts

1 cup raisins which have been steeped in hot water for 15 to 20 minutes

1 cup chicken or vegetable stock

1 cup tomato sauce

¼ teaspoon saffron powder

2 tablespoons white wine vinegar

2 tablespoons C&H® or Domino® sugar

1 tablespoon unsweetened cocoa powder (optional)

3 tablespoons grated Romano cheese