Cauliflower in Agrodolce
Created by Karen Symington MuendellServes: 4
Course: Side Dishes
Season(s): Fall, Winter
Ingredients
- 6 cups cauliflower florets, various colors *(save stems for puree)
- Salt and pepper to taste
- 2 cups red wine vinegar (see note)
- 1/2 cup honey (see note)
- 1/2 cup sugar, or as needed
- 1/2 cup golden raisins or 1/3 c dried currants
- 12 small green olives with pimento, quartered
- 1 clove garlic, minced
- 3/4 cup almonds- sliced, slivered, or chopped
Instructions
Bring a large pot of water to boil. Salt liberally. Cook florets until fork tender. Drain.
Meanwhile, in a medium saucepan, bring vinegar, honey, and sugar to a boil. Reduce to simmer. Cook 6 minutes, then add raisins, olives, salt & pepper, and garlic. Cook 3 minutes more. Taste and adjust for tartness/sweetness. Pour over cauliflower, then sprinkle almonds over top and serve.
Note: different brands and types of vinegar and honey will be more tart or sweet than others. Use amounts as a guide and adjust to your taste.
* Boil stems in salted water, puree in food processor, then add some grated Parmesan cheese and a touch of butter or cream. Serve with meat or fish. (Great with seared scallops!)How do you #eatdowntoearth?
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