Cauliflower Hash

0507161458_resized-(003)

Well, hello again.

It’s been a while. Over the past four months or so, other matters have kept me too busy to attend to this site. I never stopped cooking, but I did lose the energy necessary to test recipes, take careful notes on ingredients, and photograph the end results in the proper light of day. And the jury is still out on whether or not we’re back for good… but for now, as in life in general, we’re trying to make the most of things, and today is a good day.

This recipe is based on a photo that flashed across the television screen a while back. I can’t remember if I was watching a cooking show or a restaurant was being reviewed. But it was there, and it was gone, and it looked delicious. The image of cut up bits of caramelized cauliflower, dried fruit and olives reminded me of my grandmother’s recipe for turkey dressing, so I borrowed her flavors and here we are.

Cauliflower Hash (serves 4)

1 Tbsp. (15ml) unsalted butter
1 Tbsp. (15ml) olive oil
8 oz. (225g) cauliflower, trimmed and stems and florets cut into tiny pieces
1 small shallot, chopped
1/4 cup (60ml) pine nuts
2 Tbsp. (30ml) raisins, chopped
2 Tbsp. (30ml) dry cured black olives, pitted and chopped
1 bay leaf
Cinnamon
Dry powdered Oregano
Salt and Black Pepper
Chopped flat leaf parsley for color (optional)

Melt the butter and olive oil together over medium heat in a large frying pan. Add the cauliflower, shallot, pine nuts, raisins, olives, bay leaf, a healthy pinch of cinnamon and oregano, 1/4 teaspoon of salt and a few grinds of pepper. Stir to combine.

Cook for about 7 minutes, stirring occasionally, until the cauliflower is crisp tender. Add more seasoning to taste. Add the parsley if using. Serve warm.