Cauliflower with currants, toasted pine nuts and parsley

Cauliflower with currants, toasted pine nuts and parsley

By
From
Meat
Serves
6
Photographer
Dean Cambray

Ingredients

Quantity Ingredient
1kg cauliflower, broken into bite-sized florets
salt
3 tablespoons olive oil
100g currants
100g pine nuts
1/4 cup parsley, chopped
freshly ground black pepper

Method

  1. Put the cauliflower into a large saucepan with plenty of cold water. Bring to the boil, then add 1 teaspoon of salt and lower the heat. Simmer for 5 minutes, or until the cauliflower is just tender. Strain.
  2. Heat the olive oil in a large frying pan. Add the cauliflower and sauté for 3–4 minutes, or until it begins to colour a lovely golden brown. Remove the pan from the heat and stir in the currants, pine nuts and parsley. Season to taste and serve straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again