Cauliflower with Pine Nuts and Dried Cranberries ~ Big Sur Bakery

Cauliflower with Pine Nuts and Dried Cranberries
Big Sur Bakery

1/4 cup pine nuts

1 head cauliflower

Kosher salt

1 tablespoon champagne vinegar

3 tablespoons unsalted butter

1/4 cup chicken stock

1/4 cup unsweetened dried cranberries

1 whole scallion, thinly sliced

1 tablespoon minced shallots

1 tablespoon minced chives

1 tablespoon minced flat leaf parsley

Freshly ground pepper

*

Adjust the oven rack to the middle position and preheat to 350^F.

Place the pine nuts on a cookie sheet and toast them until lightly golden brown, about 8 to 10 minutes.  Let them cool completely.  

Cut the cauliflower in florets, making sure they are similar in size.  Fill a medium pot with water and bring to a boil.  Add 1 tablespoon of salt, the vinegar, and the cauliflower and cook until the cauliflower is fork tender, about 12 minute.  Strain the cauliflower in a colander.

Het a large saute pan over medium high heat and add 1 tablespoon of the butter.  Add the cauliflower and brown it lightly, 3 minutes. Deglaze the pan with the chicken stock, scraping any brown bits from the bottom of the pan with a wooden spoon.  Add the toasted pine nuts and the cranberries, scallions shallots, chives and parsley, and the remaining 2 tablespoons of butter.  Cook until the liquid reduces and forms a little bit of the sauce, 2 minutes.  Season with salt and pepper to taste, and serve.  Recipe from the Big Sur Bakery.