Cauliflower Salad With Raisins, Pine Nuts and Peppercorns

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Cauliflower Salad With Raisins, Pine Nuts and Peppercorns

 

1 medium cauliflower, about 2 pounds

2 tablespoons pine nuts

1/4 cup golden raisins

1/4 cup fruit vinegar such as raspberry, strawberry or pear

1/4 cup diced red onion

1/2 teaspoon pink peppercorns

1/4 teaspoon kosher salt

1 1/2 tablespoons olive oil

2 teaspoons capers (preferably tiny nonpareil type)

1/2 teaspoon cornstarch

2 tablespoons water

 

Trim large leaves only from cauliflower. Cut off heavy stem base. Cut a large

conical plug from remaining stem base to hollow it. Set cauliflower in 3/4 inch

boiling salted water in heavy pot that holds it closely. Cover and cook over

moderate heat until tender, about 8 minutes. Let stand a few minutes before

uncovering.

Meanwhile, toast pine nuts, stirring in small heavy pan over fairly low heat

until golden. Spread out to cool. In same pan, combine raisins, vinegar, onion,

peppercorns, salt, oil and capers. Cover and bring to a simmer over low heat.

Stir together cornstarch and water. Add to pan, stirring constantly until

mixture thickens and turns clear. Remove from heat.

Cut hot cauliflower into 8 wedges. Spoon sauce over, distributing it evenly.

Serve warm.

Serves 4.

 

 

 

 

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