Recipe of the Week

By David Tanis

Thanks to CSA member Judy for sharing the recipe! She reports that 1) try to use sherry vinegar (it didn’t taste as good when made with champagne vinegar) and 2) the taste improves after it sits a bit.

2 tablespoons extra-virgin olive oil
1 large onion, diced
½ teaspoon turmeric or a pinch of saffron
1 large or 2 small cauliflowers, trimmed, cut into large florets, florets sliced ¼-inch thick (about 1½ pounds)
Salt and pepper
¼ cup light brown sugar
¼ cup currants
½ cup golden raisins
½ teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons apple cider vinegar
1 to 2 tablespoons sherry vinegar, to taste
1 tablespoon snipped chives
2 tablespoons pine nuts, lightly toasted

In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron or turmeric and stir to coat.
Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts.