Sweet Cauliflower and Currants

17 07 2012

Tiny currants provide bright pops to highlight the natural sweetness of cauliflower and the sweet licorice-flavor of fennel.  Other dried fruits like raisins, diced apricots, or chopped dates would also work well.

Serves 4 to 6

1 tablespoon fennel seed

1 head cauliflower, stem and florets, cut into bite-sized pieces

1 white onion

2 cloves garlic

1/4 cup dried currants

2 tablespoons roasted sunflower seeds

Place fennel seeds in a large skillet.  Heat over high heat until fragrant, about 5 minutes.  Add cauliflower and onion to the pan.  Continue to cook until onions and caulifower begin to turn brown, about 4 more minutes.  Add the garlic, currants, and 1/4 cup of water.  Reduce heat to medium.  Use a wooden spoon to scrape up any bit from the bottom of the pan.  Cover and cook over medium heat until cauliflower is tender, about 7 minutes.  If the pan becomes to dry or garlic begins to burn, simply reduce your heat and add more water.

Serve over a mound of brown lentils and garnish with roasted sunflower seeds.

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