Caramelized cauliflower

<p><strong>Caramelized cauliflower</strong></p>
<p>Cauliflower is often treated as a substitute for starch during <a class="runtimeTopic" href="#" data-topic-id="EVFES00016940">Passover</a>. This recipe features the vegetable itself by combining it with almonds and raisins. It's so good as a side dish or snack you may want to double the recipe.</p>
<p>1/2 cup golden raisins</p>
<p>2 tablespoons canola oil</p>
<p>1 tablespoon margarine</p>
<p>1 head of cauliflower, cut into 1/2-inch florets (3 cups)</p>
<p>1/2 cup toasted slivered almonds</p>
<p>2 tablespoons chopped parsley</p>
<p>Salt and pepper to taste</p>
<p>1 Place the raisins in a small bowl and cover with hot water. Soak for 1 hour and drain.</p>
<p>2 Heat the oil and margarine in a large saute pan over medium heat. When the oil and margarine begin bubbling, add the cauliflower and cook without stirring until caramelized on the bottom, 2 to 3 minutes. Turn the florets over and brown the other side, cooking until the cauliflower is crisp and tender and its edges are golden brown. The less the cauliflower is moved, the better it caramelizes. Toss with the raisins, almonds, parsley and salt and pepper to taste and allow the mixture to cook for 2 to 3 minutes. Serve immediately.</p>
<p>Serves 8.</p>
<p><strong>Nutrition information per serving: </strong>128 calories, 55% calories from fat, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 13 g carbohydrates, 3 g protein, 38 mg sodium, 3 g fiber</p>

( Renee Comet / Courtesy / April 2, 2013 )

Caramelized cauliflower

Cauliflower is often treated as a substitute for starch during Passover. This recipe features the vegetable itself by combining it with almonds and raisins. It's so good as a side dish or snack you may want to double the recipe.

1/2 cup golden raisins

2 tablespoons canola oil

1 tablespoon margarine

1 head of cauliflower, cut into 1/2-inch florets (3 cups)

1/2 cup toasted slivered almonds

2 tablespoons chopped parsley

Salt and pepper to taste

1 Place the raisins in a small bowl and cover with hot water. Soak for 1 hour and drain.

2 Heat the oil and margarine in a large saute pan over medium heat. When the oil and margarine begin bubbling, add the cauliflower and cook without stirring until caramelized on the bottom, 2 to 3 minutes. Turn the florets over and brown the other side, cooking until the cauliflower is crisp and tender and its edges are golden brown. The less the cauliflower is moved, the better it caramelizes. Toss with the raisins, almonds, parsley and salt and pepper to taste and allow the mixture to cook for 2 to 3 minutes. Serve immediately.

Serves 8.

Nutrition information per serving: 128 calories, 55% calories from fat, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 13 g carbohydrates, 3 g protein, 38 mg sodium, 3 g fiber

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