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Cauliflower with tuna, raisins, and capers

October 10, 2007

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Serves 4

1 teaspoon salt, or to taste
1 head cauliflower (about 3 pounds), cored, trimmed, and cut into florets
3 tablespoons olive oil
1 clove garlic, finely chopped
1/2 cup golden raisins
1 tablespoon drained capers
1/2 teaspoon crushed red pepper
2 large ripe native tomatoes, cored and coarsely chopped or 1 pint cherry tomatoes, quartered
1 can (6 ounces) Italian tuna in olive oil, drained and flaked
2 tablespoons balsamic vinegar, or more to taste
2 tablespoons chopped flat-leaf parsley
Black pepper, to taste

1. Bring a large pot of water with 1 teaspoon of salt to a boil. Add the florets and let the water return to a boil. Turn the heat to low and cook the cauliflower for 5 minutes or until they are tender but have some bite (they will cook 1 minute more in a skillet). Drain and rinse with cold water.

2. In a large skillet that will hold all the florets, heat the oil. Add the garlic and cook over medium-high heat, stirring constantly, for 1 minute.

3. Add the raisins, capers, and red pepper. Cook over low heat, stirring often, for 2 minutes. Add the cauliflower and toss for 1 minute to coat it all over. Remove the pan from the heat. Transfer the cauliflower mixture to a shallow bowl.

4. Stir the tomatoes into the skillet. Cook 1 minute. Add the tuna, vinegar, parsley, and black pepper. Toss well, taste for seasoning, and add more salt, pepper, or vinegar, if you like. Serve with crusty bread. - Julie Riven