Sicilian Style Cauliflower with Turmeric & Currants

Recipe makes 4 to 6 portions as a starter dish or vegetable to accompany the entrée protein

6 Anchovy Fillets packed in olive oil (from a jar or tin, refrigerate & save remaining anchovies for another use)

1 Tb. Grapeseed Oil

1 Sweet Onion, small diced

2 tsp. Ground Turmeric Powder Or 1 Tb Freshly Grated Turmeric (peel the turmeric root before grating)

1 tsp. Ground Coriander

¼ tsp. Ground Cayenne Chile or Red Chile Flakes

½ cup Dried Currants

1 Large Head or 2 Small Heads of Cauliflower, core and outer leaves removed,

cauliflower florets and stems chopped into small pieces about the size of dimes (about 6 cups total)

½ cup Vegetable Stock, plus more as needed

2 oz. Parmesan Reggiano, coarsely grated

Heat a large pot with tight fitting lid over medium heat; when hot add the anchovies with 1 tablespoon of the oil they are packed in plus the 1 tablespoon of grapeseed oil. Sauté the anchovies until they dissolve into the oil, about 2 minutes. Add the onions to the pot and stir to coat evenly with the anchovy oil. Simmer the onions for 2 to 3 minutes until they have softened. Stir in the turmeric, coriander, chile and currants; sauté until fragrant, about 1 minute. Add all of the cauliflower to the pot along with the ½ cup of stock. Stir to evenly coat the cauliflower with the spices and onions, then cover the pot with its lid and reduce the heat to low. Simmer the cauliflower for 6 to 10 minutes until the florets are tender but still holding their shape. Open the pot and stir around the contents every two minutes during the cooking time to evenly cook the cauliflower. If the bottom of the pot looks dry at any time add a few more tablespoons of stock to keep the mixture moist. Once the cauliflower is tender divide it between serving dishes and sprinkle the Parmesan on top to serve.




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