This crispy cauliflower dish from Palma Restaurant will make fans out of the biggest cauliflower skeptics. A vegetable dish with a perfect balance of savory and sweet, it's the perfect accompaniment to any meal. And a great addition to your Thanksgiving menu.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 380 degrees F (195 degrees C).

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  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

  • While onion is cooking, spread pine nuts on a baking sheet.

  • Bake pine nuts in the preheated oven until toasted and light brown, 2 to 3 minutes, being careful they do not burn.

  • Stir cauliflower into the skillet with the onion. Add toasted pine nuts, currants, salt, and pepper. Stir continuously until cauliflower starts to brown, about 5 minutes. Add remaining 1 tablespoon oil and cook until cauliflower is nice and crispy, 3 to 5 more minutes. Transfer to a serving bowl and top with toasted bread crumbs.

Nutrition Facts

111 calories; protein 3.4g; carbohydrates 10.9g; fat 6.9g; sodium 63.7mg. Full Nutrition
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