Cauliflower with Pepperoncini and Raisins - xposted

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xposted Lu, MC, Veg lists

 

This looks sweet/sour/garlicky good and easy.

 

* Exported from MasterCook *

 

Cauliflower with Pepperoncini and Raisins

 

Recipe By :The Italian American Cookbook, John Mariani and Galina Mariani

Serving Size : 4 Preparation Time :0:00

Categories : Cauliflower

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt -- preferably kosher

1/2 large cauliflower head -- broken into large florets

5 tablespoons extra-virgin olive oil

1 large garlic clove -- cut in half lengthwise

1 1/2 tablespoons white vinegar

1 1/2 teaspoons sugar

1/4 teaspoon freshly ground pepper

5 bottled pepperoncini peppers -- seeded cut into thin

strips

1/4 cup dark raisins

 

1. In a large pot, bring 2 quarts water to a boil. Add 1 teaspoon and the

cauliflower and cook until al dente, 3 to 5 minutes. Drain, plunge into cold

water to stop the cooking, and drain again.

 

2. In a small saucepan, heat 3 tablespoons of the olive oil over heat. Add the

garlic and cook until light browned, 3 to 5 minutes. Press the oil out of the

garlic and then discard the garlic.

 

3. In a large bowl, combine the garlic oil, vinegar, sugar, 1/2 teaspoon salt,

the pepper, and the remaining 2 tablespoons olive oil. Mix well. Add the

pepperoncini, raisins, and cauliflower, and toss. Let marinate at room

temperature for 3 hours (or longer, refrigerated). Serve at room temperature.

 

Wine suggestion: Taurasi

 

Typos by Brenda Adams <brendaadams

 

 

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NOTES : A very southern Italian dish, with its hot peppers (which originally

came from the Americas) and sweet Mediterranean raisins.