Golden raisins, called “sultanas” outside the US, are made from the sultana grape, treated with sulfur dioxide to maintain their golden color, and dried either on the vine or on special drying racks. I love using golden raisins in salad and a variety of sautéed dishes. In the past, I have made Spinach with Raisins & Pine Nuts, Sautéed Brussels Sprouts With Bacon & Golden Raisins, and Swiss Chard with Golden Raisins & Almonds. Last night I used cauliflower. Adding red pepper flakes really compliments the sweetness of the raisins.
Spicy Caramelized Cauliflower with Raisins
¼ cup raisins
¼ small sprig rosemary
1 Tbs water
⅓ cup plus 2 Tbs, divided extra-virgin olive oil
1 medium head cauliflower, cut into florets
1 Tbs Kosher salt
freshly ground black pepper
3 garlic cloves, thinly sliced
½ tsp red pepper flakes
¼ cup red wine vinegar or sherry vinegar
2 Tbs flat-leaf parsley, roughly chopped
Preheat the oven to 300°. In a small oven-safe ramekin (or bowl), place the raisins, rosemary, water and ⅓ cup olive oil. Cover with aluminum foil and bake until the raisins are plump, about 30 minutes. Remove from the oven, set aside to cool and then drain (save the infused olive oil to use another time).
Set the skillet over high heat until it starts to smoke, 3 to 4 minutes. Once hot and smoking, add 2 tablespoons olive oil, cauliflower florets, Kosher salt, and the freshly ground black pepper.
Shake the pan once and then let the cauliflower cook until browned, about 15 minutes, stirring with the wooden spoon every 5 minutes. Stir in the sliced garlic and cook until fragrant and the edges start to brown, about 30 seconds. Then add the red pepper flakes, drained raisins and toss once and then add the vinegar.
Turn off the heat and turn the cauliflower out onto a serving dish. Sprinkle with the chopped parsley.