This is one classic not to put aside. While our go-to of late is to roast vegetables at a high temperature, a good pan braise is a welcome addition to one’s repertoire.
This dish works great as a side, or a vegetarian meal served over brown rice with a dollop of yogurt or ricotta cheese.
Serves 6-8 as a side
1 cup vegetable or chicken broth
1/2 cup golden raisins
2 large pinches ground saffron or saffron threads
1/3 cup extra virgin olive oil
8 anchovy fillets in oil, drained
2 medium red onions, thinly sliced
3 large garlic cloves, minced
2 medium-sized cauliflower (about 2 pounds each), broken into 2-inch florets (thick stalks trimmed and reserved for another use)
Kosher salt and freshly ground black pepper
5 tablespoons pine nuts, toasted
15 medium sized fresh basil leaves or Italian parsley, torn, about 1/3 cup
Warm broth is a small saucepan. Remove from the heat and add raisins and saffron. Soak for 20-30 minutes, while you prepare the cauliflower.
Place a large, heavy skillet over medium heat. Add olive oil. When the oil is hot and shimmering, add the anchovies and mash them with a fork in the hot, while sautéing for about a minute. Add the onions and the garlic and sauté for about 5 minutes, stirring occasionally, until the onions are translucent. Add the florets, mixing to combine and sauté for another 3-5 minutes, until the cauliflower is just beginning to brown.
Add broth and cook for another 5-7 minutes until the cauliflower is fork tender. Add salt and pepper to taste. Transfer the contents of the skillet to a large serving platter, sprinkle pine nuts and herbs on top and serve.