Golden Cauliflower with Pine Nuts and Currants

This recipe came from Daphne Oz of the “The Chew”.  We served it as a side dish at Thanksgiving dinner and received rave reviews from our guests.

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

IngredientsGolden Cauliflower with Pine Nuts and Currants

  • 1/4 cup pine nuts
  • One head cauliflower, finely chopped
  • 1/2 cup shallots, chopped
  • 1/4 cup currants
  • 1 tablespoon red wine vinegar
  • 2 tablespoons honey
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Parsley, chopped, to garnish


  1. When chopping the cauliflower and shallots try to chop all ingredients to the same size.
  2. Place the pine nuts in a large sauté pan. Turn heat to medium and toast pine nuts, stirring frequently, until all of the nuts are a light Golden color (about four minutes). Return the nuts to a dish and set aside
  3. Add a drizzle of olive oil to the sauté pan and turn the heat to medium-high. Once hot add the cauliflower and season with salt and pepper. When the Cauliflower begins to brown, give a stir and add the shallots. Continue to sauté the Cauliflower until Golden Brown and cooked through (about 3 to 4 minutes). Add the currants, red wine vinegar, and honey and reserved toasted pine nuts. Cook for two more minutes, finish with a drizzle of olive oil and season with salt and pepper.
  4. Garnish with chopped parsley and serve
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