• 632ad543fcf5a13fd06187ca37ed5774

Armenian Cauliflower With Raisins And Pine Nuts

Grandma

Prep
Cook
Serves 6people
Ingredients
2
tbsp raisins (not golden ones)
1/4
cup extra-virgin olive oil
1
head cauliflower, cut into florets
1
tsp sugar (optional)
2
cups peeled, seeded and diced tomatoes (fresh or drained canned)
pinch of mild red pepper flakes, preferably Marash
Flaky sea salt and freshly ground black pepper
1/4
cup hot water
2
tbsp pine nuts
1
garlic clove, finely chopped
2
tbsp chopped fresh flat-leaf parsley
1 1/2
tbsp fresh
lemon juice
Directions
1.
Preheat the oven to 350°. In a small bowl, combine the raisins with warm water to cover and let stand until plump, about 10 minutes. Drain and reserve.
2.
Meanwhile, in a 10- to 12-inch cazuela clay pot, roasting pan or ovenproof frying pan, heat the olive oil over medium-low heat, using a heat diffuser (known as a blech in kosher kitchens) if using a cazuela. Add the cauliflower and sugar (if using) and cook, stirring, until the cauliflower starts to soften, about 10 minutes. Raise the heat to medium and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and red pepper flakes, season with salt and black pepper, and cook until the tomatoes have begun to soften, about 5 minutes.
3.
Add the raisins, hot water, pine nuts and garlic to the cauliflower and stir well. Transfer to the oven and bake the cauliflower until very tender when pierced with a knife, about 30 minutes.
4.
Remove from the oven, stir in the parsley and lemon juice, and let stand at room temperature for 30 minutes. Serve warm.

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