recipe
Cauliflower Agrodolce
Pine nuts and currants
About this Recipe
Agrodolce is Italian for “sweet and sour.” This antipasti can be traced back to Sicily, where pine nuts and currants traditionally complement agrodolce dishes. Here the sauce elevates humble cauliflower to a dinner party–worthy dish. If you prefer, swap in white wine vinegar or apple cider vinegar for the red wine vinegar.
Ingredients
- 6.0 cups cauliflower florets (2-inch pieces)
- 1.0 count small red onion, cut into ¼-inch-thick slices
- 0.25 cups dried red currants
- 2.0 tablespoons red wine vinegar
- 1.0 tablespoons honey
- 2.0 tablespoons toasted pine nuts
- 1.0 tablespoons chopped fresh flat-leaf parsley
- extra-virgin olive oil
- kosher salt
Equipment
Mixing bowl
Brava metal tray
Nutrition Information
Allergens: None
Instructions
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1Prep cauliflower & onion
- In large bowl, toss together cauliflower, red onion, 1 tablespoon extra-virgin olive oil and a pinch of salt.
- Evenly spread cauliflower and onion in Zones 1, 2 and 3 of Brava metal tray.
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2Roast cauliflower & onion
- Slide metal tray into top shelf.
- Select “Cauliflower Agrodolce” on your Brava touchscreen and follow instructions.
- While food cooks, prepare agrodolce.
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3Make agrodolce
- In same large bowl you used in Step 1, combine currants, red wine vinegar, honey, 2 tablespoons extra-virgin olive oil and 1 teaspoon salt; stir well.
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4Finish & serve
- When your food is done, transfer cauliflower and onion to bowl with agrodolce and stir to coat evenly.
- Arrange cauliflower agrodolce on serving platter and sprinkle with pine nuts and parsley. Serve warm or at room temperature.