Ingredients
| 2 1/2 cups | (625 ml) | cauliflower florets |
| 1/2 cup | (125 ml) | Onions, diced |
| 2 tbsp | (30 ml) | olive oil |
| 1 tbsp | (15 ml) | Canola oil |
| 1/4 cup | (60 ml) | currants |
| 1/4 cup | (60 ml) | pine nuts, toasted |
| 1/4 cup | (60 ml) | fresh bread crumbs |
| 1/2 tsp | (2 ml) | Kosher salt, approximately |
| 1/4 tsp | (1 ml) | black pepper |
| 1 tsp | (2 ml) | butter |
Directions
- Break the cauliflower into small florets, using hands, remove all stems, makes for better texture., (Stems can be used for soup or mixed into mashed potatoes).
- While getting cauliflower ready, heat olive oil over medium heat, add onions and cooks stirring often till golden brown, about 5 minutes, removed and set aside
- Heat the same pan, and once hot, add the canola oil, and once hot add the cauliflower. Cook stirring frequently for 3-5 minutes, the cauliflower should be el dente.
- Turn heat down to medium and stir in bread crumbs, pine nuts and currants. Adjust seasonings to your liking.
- Remove pan from heat, add the butter and mix till butter has melted.
- Plate on nice platter and serve.
- This dish may be done a day ahead and then simply re-heated.