RECIPE THIRTY SIX: Thursday November 23rd - sweet and sour cauliflower with golden raisins

BACK STORY:
I was looking for something to bring to Thanksgiving to complement my green salad and thought a roasted cauliflower would be perfect. If others didn't like it, more the better - leftovers for me!

NOTES:
This took a bit longer than planned but was still easy to make. The hardest thing was assembling some of the unique ingredients like the currants and raisins - not things I usually have on hand! I also chose to skip saffron and used turmeric instead. The flavors were delicious and a good combination. After cooking at home I reheated at Glynnis' house and so it got a little mushy - I'd skip this step and eat straight from the stovetop in the future. 

STARS: 
4 out of 5. Would be 5 stars except the call for ingredients I don't usually have. A delicious twist on cooked cauliflower, which always appeals! 

RECIPE:
https://cooking.nytimes.com/recipes/1019027-sweet-and-sour-cauliflower-with-golden-raisins

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
•  Pinch of saffron or 1/2 teaspoon turmeric
• 1 large or 2 small cauliflowers, trimmed, cut into large florets, florets sliced 1/4-inch thick (about 1 1/2 pounds)
•  Salt and pepper
• ¼ cup light brown sugar
• ¼ cup currants
• ½ cup golden raisins
• ½ teaspoon freshly grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons apple cider vinegar
• 1 to 2 tablespoons sherry vinegar, to taste
• 1 tablespoon snipped chives
• 2 tablespoons pine nuts, lightly toasted

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  Nutritional Information

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PREPARATION

1. In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron and stir to coat.
2. Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
3. Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
4. Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
5. When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.