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Cauliflower With Raisins, Pine Nuts & Pink Peppercorns

vegetables, side dishes

2 tablespoons pine nuts
1 cauliflower; trimmed
--stem hollowed
--about 2-pounds
1/4 cup fruit vinegar
--such as raspberry strawberry or p
1/4 cup diced red onion
1/4 cup golden raisins
1 tablespoon olive oil
2 teaspoons capers
1/2 teaspoon pink peppercorns
1/4 teaspoon kosher salt
1/2 teaspoon cornstarch

1. In a small skillet over medium-low heat, toast pine nuts, stirring constantly, until golden, about 3 minutes. (Alternatively, spread pine nuts on a piece of aluminum foil and place in a toaster oven at 325F; toast until golden, 6 to 7 minutes.) Transfer to a small dish and set aside.

2. In a heavy pot not much wider than the head of cauliflower, bring 3/4 inch of salted water to a boil. Set the cauliflower stem-end-down in the pot, cover and cook over medium heat until tender, about 7 minutes. Let stand a few minutes before uncovering.

3. Meanwhile, in a small saucepan, combine vinegar, onions, raisins, oil, capers, peppercorns and salt. Cover and bring to a simmer over low heat. In a small bowl, stir together cornstarch and 2 tablespoons water; pour into the saucepan, stirring constantly until the mixture thickens and becomes clear.

4.Cut the hot cauliflower into large pieces and spoon the sauce over all. Garnish with the toasted pine nuts and serve.

Makes about 4 cups, for 4 servings.

145 calories per serving: 6 grams protein, 6 grams fat (0.9 gram saturated fat), 21 grams carbohydrate; 220 mg sodium; 0 mg cholesterol; 6 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00

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