A January Vegetable Dish

This easy yet gourmet side dish is a healthy yet filling dish for the January detox.  Toasted pine nuts enhance the nuttiness of roasted cauliflower, while salty Parmesan and capers pack this dish full of flavor.  Serve with roasted chicken or broiled salmon for a complete meal.

Stovetop Cauliflower with Parmesan, Pine Nuts and Capers

Serves 4 as a side dish 

Ingredients

1/8 cup pine nuts

¼ cup water

1 small head of cauliflower, cut into 1/2-inch florets

2 tablespoons high-quality extra virgin olive oil (we suggest The Olive Scene’s Rosemary, Tuscan Herb or Gremolata olive oils)

2 tablespoons capers, rinsed and well-drained (Preferably small, salt-packed ones. If you can only find larger capers, roughly chop them before using.)

2 tablespoons grated Parmesan cheese 

Preparation

Heat a large nonstick skillet over medium-low heat.  Add the pine nuts to the dry pan, gently toasting them by stirring them every few seconds until they turn light golden-brown.  This should only take about 3 minutes. Keep an eye on them!  They will burn quickly.  Remove them from the pan and set them aside.

Increase the heat to medium.  Add the water and bring to a simmer.  Add the cauliflower and cover the pan.  Steam the cauliflower for 5 minutes.  Remove the lid and let the water boil off.

Add the oil to the pan and toss the cauliflower to coat.  Spread the florets in a single layer and cook without turning until golden brown, about 4 minutes.  Toss the cauliflower and continue cooking until the stems are fork-tender and the florets have dark golden brown spots where they’ve seared.

Add the Parmesan to the pan, tossing to combine.  Plate the cauliflower and sprinkle with pine nuts and capers. 

Alyssa Wiegand

This recipe is brought to you by The Olive Scene in Rocky River. Stop  in the store or visit us at www.theolivescene.com.  Alyssa Wiegand is a freelance writer with a passion for food and drink and recipes.

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Volume 2, Issue 7, Posted 11:13 AM, 01.13.2015