Cauliflower Agrodolce
Pine nuts and currants
Serves
4
Active Time
~5 min
Total Time
~18 min
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.
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 cups cauliflower florets (2-inch pieces)
- 1 small red onion, cut into ¼-inch-thick slices
- ¼ cup dried red currants
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 tablespoons toasted pine nuts
- 1 tablespoon chopped fresh flat-leaf parsley
From Your Pantry
extra-virgin olive oil
kosher salt
Equipment
mixing bowl
Brava metal tray
Nutrition Information
Allergens: Tree nuts
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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.
