Cauliflower With Turmeric Dried Cranberries And Caramelized Onions Recipe

How to make it

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• Note: If you can, use a non-stick heavy bottomed pan with a tight fitting lid (the less water needed the better the flavor, so a tight lid helps). I used my new Tagine to cook with and only added 2 tablespoons of water. The trick is to minimize the cooking liquids and allow the cauliflower to cook in it’s own moisture content.
• THINLY slice the onion and caramelize them in a non-stick pan over medium heat with 4 tablespoons of olive oil and a pinch of salt and pepper for 15 – 20 minutes. Do not burn the onions. Stir occasionally. You need the onions nice and brown.
• WHILE the onions are cooking wash the cauliflower then cut it into small florets.
• ROUGHLY chop the cranberries if you like.
• TOAST the pine nuts in a non-stick pan over medium heat for a couple of minutes until lightly browned. Remove from heat.
• WHEN the onions are caramelized, add the cauliflower florets, sprinkle with the turmeric and salt and pepper to taste and cover tightly. Let the cauliflower steam with it’s own moisture over low heat for 15 minutes. If you feel the pan is drying, add a tablespoon of water.
• AFTER 15 minutes check the pan bottom for liquid, if it looks dry and the cauliflower needs more cooking time, add a couple of tablespoons of water and cook until the cauliflower is done to your liking. Add water only if needed to prevent burning.
• WHEN the cauliflower is done, sprinkle the pine nuts and cranberries over the top, cover and steam 1 more minute. Taste, adjust salt and pepper if needed and then…..
• SERVE…..