Cauliflower Toss-Up
Makes: 4 servings
- 2 tablespoons EVOO
- 4 cups cauliflower florets
- 1/3cup dried currants
- 2 tablespoons drained capers
- 1/4cup pine nuts, toasted
- 2 cloves garlic, grated
- In skillet, heat EVOO over medium-high heat. Add cauliflower. Cook until browned in spots, about 3 minutes.Add 13 cup water, currants and capers. Cover and cook, 3 minutes. Uncover, add pine nuts and garlic, and cook, 5 minutes more.