Cauliflower “Pilaf” with Raisins & Pine Nuts
Updated Feb 15, 2021, Published Mar 30, 2015
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With sweet plum raisins, toasty pine nuts, and a dash of nutmeg, the flavors in this dish will pair perfectly alongside lamb.
Cauliflower “Pilaf” with Raisins & Pine Nuts
Ingredients
- 1/3 cup raisins
- 1 large head of cauliflower, chopped into florets
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 cups finely chopped kale
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ cup pine nuts, toasted (see note at end of recipe)
Instructions
- Place raisins in a small bowl and cover with very hot water. Allow to soak until ready to use.
- Using the shredding attachment on a food processor, shred the cauliflower into rice-like shreds.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and sauté for 5 minutes, until translucent. Add the kale and salt and continue cooking for 3-4 minutes, until the kale is wilted. Add the cauliflower to the pan, increase heat to medium-high, and sauté for about 8 more minutes, until tender. Season with nutmeg and stir in the raisins and pine nuts. Serve warm.
Notes
To toast pine nuts, heat a small skillet over medium-low heat. Add pine nuts and cook for 3-4 minutes, stirring often, until lightly browned and fragrant. Remove from heat.
Nutrition
Calories: 116kcalCarbohydrates: 13gProtein: 3gFat: 6gSodium: 219mgPotassium: 399mgFiber: 1gSugar: 1gVitamin A: 4460IUVitamin C: 64mgCalcium: 77mgIron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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