Cauliflower With Pine Nuts.


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1/2 head cauliflower

1 clove garlic, minced

1 tbsp raisins

1 tbsp pine nuts

3 slices pancetta

Red wine vinegar

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Extra virgin olive oil as needed


In a saute pan, cook pancetta and garlic until fat begins to render and add in pine nuts to toast.

Once pine nuts are golden, set aside.

Meanwhile, quickly blanch cauliflower for about 3 minutes, drain, allow to cool and cut into very small florets

Toss cauliflower with red wine vinegar and raisins in a mixing bowl. Then combine everything in the saute pan again and toss with extra virgin olive oil and salt.

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Serve hot.