Broccoli And Cauliflower With Pine Nuts And Raisins Food

SPAGHETTI WITH BROCCOLI SICILIAN-STYLE

Steps:

• Clean and wash the Romanesco broccoli, then cut into florets and boil them in salted water for about 5-6 minutes. Take out with a colander and set aside. Keep the cooking water, which you will use to cook the spaghetti.
• Soften the raisins and pine nuts in lukewarm water, then drain and set aside.
• Mince the onion and fry in a pan over medium heat. As soon as the onion is translucent, add the anchovy fillets, crushing them with a wooden spoon.
• Add the raisins and pine nuts and saute them for a few minutes.
• At this point, add the chopped broccoli and sprinkle with freshly ground pepper.
• Mix well with a wooden spoon, add a saffron sachet dissolved with a few spoonfuls of boiling water and cook for about 5 minutes.
• Cook the spaghetti in the water where the broccoli cooked in. Drain them, reserving some of the pasta water.
• Mix them with the seasoning, adding the pasta water as you toss them in the pan letting the ingredients coat them.
• Toast the breadcrumbs with a tablespoon of e.v.o. oil (paying attention not to burn it) and dust it over the pasta (cheese of the poor, says the tradition).
• Serve warm with a drizzle of e.v.o. oil on top.

SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA

Steps:

• Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
• Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
• Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

BROCCOLI AND CAULIFLOWER WITH PINE NUTS AND RAISINS

Steps:

• Cook broccoli and cauliflower just until tender (about 5-7 minutes after it comes to a rolling boil), and drain.
• Meanwhile soak raisins in very hot water to plump them up a bit.
• Heat oil over medium high heat, and sauteé garlic just until slightly golden, then add pine nuts and sauteé another minute.
• Pour garlic/pine nut oil over broccoli and cauliflower and toss with drained raisins and bacon.
• Salt and pepper to taste.

LICK-THE-BOWL-CLEAN BACON-BROCCOLI SALAD

Steps:

• Fry the bacon; break into pieces; set aside.
• Trim broccoli stems, cut into 1/2 - 1-inch pieces; cut flower ends into small pieces, too; put into a large serving bowl.
• Slice green onions into the broccoli (large onion should be chopped).
• Add raisins and nuts to the broccoli and onions; tossing well.
• Add bacon now or wait until serving time if you don't like it to get soggy-ish.
• DRESSING: Mix dressing ingredients in a small bowl until sugar dissolves.
• Add dressing to the broccoli mixture; stir well to coat everything.
• If you didn't add the bacon earlier, add it now.
• Best served at room temperature.
• OPTIONS: Leave out the raisins or nuts or bacon--just don't leave them all out at the same time. Instead of 3 bunches of broccoli, add some cauliflower--very pretty, too!

ROASTED ROMANESCO CAULIFLOWER WITH RAISINS AND PINE NUTS

Steps:

• Preheat oven to 400 F.
• Break apart Romanesco cauliflower into smaller pieces. Place in a 9 x 9" baking dish.
• In a small dish, whisk together olive oil, lemon juice, seasoning salt, black pepper, and garlic with a fork.
• Pour the vinaigrette over the Romanesco and toss to distribute.
• Place baking dish in top rack of the oven and roast for 15 minutes.
• Sprinkle with raisins and pine nuts, and toss with Romanesco to turn and distribute ingredients.
• Roast for an additional 10-15 minutes, until Romanesco is golden brown and tender.
• Remove and serve immediately.
• Makes 4 servings

BROCCOLI CAULIFLOWER SALAD WITH BACON AND ALMONDS RECIPE

Steps:

• Cut broccoli and cauliflower florets into bite sized pieces.
• Combine broccoli and cauliflower florets with chopped onion, matchstick carrots, sliced almonds and bacon bits.
• Mix dressing ingredients and add to salad.
• Let salad stand in refrigerator to combine flavours for a couple of hours before serving.
• Enjoy!

BROCCOLI LOAF

Steps:

• Preheat oven to 375. Oil small loaf pan or muffin tins. Mix all ingredients together. Bake 40 minutes or until top browns, and there you are. Could anything be easier? Ingredient note: Nutritional yeast is light and flaky, rich in Vitamin B12, and adds a cheese flavor -- can be used in place of Paremsan cheese. From The Vegetarian Shabbat Cookbook

PAN-ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS RECIPE

Steps:

• Preheat the oven to 350 degrees F. In a small bowl, cover the raisins with water; let stand until softened. This will be about 10 minutes. Drain.
• Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil. Add the cauliflower and sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften.
• Raise the heat to moderate and cook until the cauliflower is lightly browned. Stir in the tomatoes and crushed red pepper, season with salt and black pepper, and cook until the tomatoes have begun to soften.
• Add the raisins to the cauliflower, along with ¼ cup hot water, the pine nuts, and chopped garlic. Transfer the cazuela to the oven and bake the cauliflower for about 30 minutes, until it is very tender.
• Stir in the parsley and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.

ROASTED CAULIFLOWER AND PINE NUTS

Steps:

• Begin by toasting the pine nuts in a saute pan on medium heat. Once toasted remove to a bowl to stop the cooking and set aside. Put the cauliflower into a large bowl with a little olive oil and salt and pepper and toss. Spread on sheet pan in a single layer. Place under the broiler and cook until the tops of the cauliflower begin to brown. Take out of the broiler add the shallots stir to combine and return to the broiler until the cauliflower is golden brown and cooked through. Add the currants if using, the pine nuts, vinegar, and honey and stir to combine. Taste and adjust seasoning as necessary. Drizzle a little olive oil on top put into bowl and garnish with parsley and serve.

DONNA'S BROCCOLI AND CAULIFLOWER SALAD WITH RAISINS

Steps:

• In large bowl, combine vegetables with raisins and bacon. Mix well. To make dressing: In separate bowl, combine mayonnaise, sugar and vinegar. Fold into vegetable mixture. Cover and refrigerate 1 hour or until ready to serve. Just before serving, top with pine nuts and cheese.

ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.
• While cauliflower roasts, combine remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.
• Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.

ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS

Steps:

• Preheat the oven to 425 degrees F.
• Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
• Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
• Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.