Venetian Cauliflower

I have been meaning to try this NY Times recipe for Venetian Cauliflower for a few weeks now.  Fortunately, Storm Niko provided the perfect mid-week opportunity.  I tweaked this Ottolenghi-inspired recipe a bit, of course.  And now, without further ado...

Ingredients:

• 1 cauliflower, about 1 1/2 pounds
• 4 tablespoons olive oil, plus 2 to 3 tablespoons
• 1 large onion, diced
• Pinch of saffron, crumbled and infused in 2 teaspoons hot water
• 1/4 teaspoon ground cinnamon
• 1 teaspoon fennel seeds
• 1 teaspoon whole coriander seeds
• Pinch of crushed Aleppo pepper (or crushed red pepper)
• ¼ cup currants
• 2 tablespoons dry sherry 
• ½ cup dried cranberries (if they are very dry soak them in hot water for a few minutes, then drain)
• 1 teaspoon lemon zest 
• Salt to taste 
• ¼ cup pine nuts, lightly toasted
• 2 to 3 tablespoons lemon juice
• 2 tablespoons chopped parsley

Serves 4 to 6

Directions:

1. Roast the pine nuts in the oven on a cookie sheet lined with aluminum foil at 400 for 3 to 5 min, just until they take on a slightly toasted color.  Remove from oven and sprinkle with salt.
   

   

   toast your pine nuts

2. Divide the cauliflower in quarters (cutting from top to bottom); remove the core.  Use a knife to separate the cauliflower into small florets of equal size.  Blanch florets in boiling water for 5 minutes.  Run under cold water; drain; set aside.
3. Put 4 tablespoons of olive oil in a wide skillet over medium heat.  Add onion and cook, stirring occasionally, until softened and lightly browned, about 10-15 minutes.  
4. Soak dried currants in sherry, and cranberries in hot water.  
5. Grind fennel and coriander seeds into a fine powder using a mortar and pestle.

   

   soak your dried fruits and prepare your spices (mise en place)

6. Add cinnamon, ground fennel, ground coriander, and Aleppo pepper to the skillet.  Let the spices toast briefly in the skillet.  Add saffron (with its liquid); stir.  
7. Add cauliflower florets, currants (with liquid), cranberries (drained), and 1/2 teaspoon lemon zest (reserving the remaining 1/2 teaspoon).  Season with salt.  Toss gently to distribute.  Cover with a lid and cook for about 5 minutes more, until cauliflower reaches desired tenderness and flavors meld. 
8. Transfer to a serving dish, dress with 2 to 3 tablespoons lemon juice and 2 to 3 tablespoons olive oil; sprinkle with 1/2 teaspoon lemon zest, roasted pine nuts, and parsley.  Serve warm or at room temperature. 

The sweetness of the currants and earthy warmth of the spices (cinnamon, saffron, coriander) are perfectly balanced with the brightness of the cranberries and fresh lemon.  

If you happen to have leftovers, this dish is a great remedy for those mid-winter desk lunch blues, so go ahead and add this one to the list (and to this list, and this one, and this podcast)! 

Interesting fact:  Dried currants aren't actually currants...  Who knew?