Recipe Category: Low-Fat
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Ingredients
- 2 tablespoons pine nuts
- 1 cauliflower, trimmed, stem hollowed , about 2-pounds
- 1/4 cup fruit vinegar, such as raspberry strawberry or pear
- 1/4 cup diced red onion
- 1/4 cup golden raisins
- 1 tablespoon olive oil
- 2 teaspoons capers
- 1/2 teaspoon pink peppercorns
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cornstarch
Method
- In a small skillet over medium-low heat, toast pine nuts, stirring constantly, until golden, about 3 minutes.
- Alternatively, spread pine nuts on a piece of aluminum foil and place in a toaster oven at 325°F; toast until golden, 6 to 7 minutes.
- Transfer to a small dish and set aside.
- In a heavy pot not much wider than the head of cauliflower, bring 3/4 inch of salted water to a boil.
- Set the cauliflower stem-end-down in the pot, cover and cook over medium heat until tender, about 7 minutes.
- Let stand a few minutes before uncovering.
- Meanwhile, in a small saucepan, combine vinegar, onions, raisins, oil, capers, peppercorns and salt.
- Cover and bring to a simmer over low heat.
- In a small bowl, stir together cornstarch and 2 tablespoons water; pour into the saucepan, stirring constantly until the mixture thickens and becomes clear.
- Cut the hot cauliflower into large pieces and spoon the sauce over all.
- Garnish with the toasted pine nuts and serve.
- Makes about 4 cups, for 4 servings.
- Calories per serving: 6 grams protein, 6 grams fat 0 gram saturated fat, 21 grams carbohydrate; 220 mg sodium; 0 mg cholesterol; 6 grams fiber
Full List of Low-Fat Recipes
Full List of Raisin Recipes