~ Mary ~
Here’s a cute little number that you can make in a jiffy. It’s festive without being naughty and flavorful enough to fill up on without feeling guilty.
Not much else to say other than it’s adapted from the cookbook
Great Food Without Fuss – a Beard Award Winning Cookbook
“Lively, imaginative food made with a minimum of fuss from 70 great cooks, among them James Beard, Julia Child, Craig Claiborne, Marion Cunningham, Elizabeth David, M.F.K. Fisher, Bert Greene, Madhur Jaffrey, Barbara Kafka, and Alice Waters.”
Fill a large soup/sauce pan with enough water to submerge a whole head of cauliflower without over-flowing. Bring the water to a boil then pop in:
Whole Head of Cauliflower that’s been trimmed of its bottom leaves.
Bring the water back to a boil and simmer for 4-5 minutes.
Remove from water – it should NOT be cooked all the way – let it cool to the touch before you cut it into bite-sized pieces.
In a 9″ saute pan with some olive oil saute
3 Cloves Garlic minced
1/4 Cup Pine Nuts
When the garlic starts to turn a little golden add the cut up cauliflower along with:
1/2 Cup Craisins
Kosher Salt to taste
Fresh Ground Black Pepper to taste
PUT A LID over the pan and let it cook for 5-8 minutes or until the cauliflower is cooked the rest of the way through.
Place in serving bowl and garnish with
2 Tbsp Fresh Chopped Parsley