An easy vegetarian offering for dinner last evening - our Meatless Monday routine. I haven't used my cazuela in a good long time and when I thought about trying to get perfectly browned cauliflower slices, the large surface area of my cazuela came to mind. It's slow to heat up, but when it gets hot it holds the heat and browns anything perfectly without sticking. While the dish finished in the oven, I made steamed rice with lemon zest and parsley to have with ... easy and delish.
Cazuela Cauliflower with Tomatoes, Raisins, and Pinenuts
Serves 2 hungry folk
1/4. c. olive oil
1 medium head cauliflower, broken into florets, large florets cut into slices
10 perfect cocktail tomatoes, stem tops cut off and tomatoes quartered
1/2 c. raisins or currants
1/4 c. pinenuts, toasted and cooled
1 large clove garlic, minced
kosher salt and black pepper
2 pinches red pepper flakes
1/4 c. water (use the raisin water)
1 1/2 tbsp lemon juice
2 tbsp. chopped flat leaf parsley
Making the Dish:
1. Place the raisins in a bowl and cover with hot water (adding a teaspoon of brandy to the bowl flavours the raisins beautifully!). Set aside while you prep the rest of the dish.
2. Place the olive oil in a large cazuela, a Vulcanware casserole, or in a heavy oven proof pan and bring the heat up under the pan to medium heat.
3. Add the cauliflower in one layer and let it cook undisturbed until it begins to brown at the edges, flip and repeat (this takes about 10 minutes).
4. Add the tomatoes, garlic, pine nuts, drained raisins and spices and toss together with the cauliflower. Lower the heat a bit and let the tomatoes soften and begin to break down a bit. Cook about 5 minutes.
5. Remove from the heat and add the water.
6. Place in a pre-heated oven and bake for about 30 minutes. Steam some rice, grill some meat, or make a cool salad while the cauliflower finishes.
7. Remove from the oven, sprinkle on the parsley and lemon juice and let the cauliflower rest for a few minutes to soak up the juice and the pan sauces.