WHO: pigisyummy is a lifelong New Yorker obsessed with food.
WHAT: A strapping side dish, inspired by a restaurant appetizer.
HOW: Just floret, sauté, and make a magical bread crumb situation. Combine everything together as one, and eat.
WHY WE LOVE IT: This side is the best treatment of cauliflower we've had in a while: it lets the produce shine, thrums with careful, gentle seasoning, and isn't shy with the breadcrumbs and pine nuts. (Because, really, why should you be?) This will be on our tables for a long time coming.
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Here is where your all-star dinner party side dish begins.
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First step? Start sautéing the cauliflower.
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Now add some spice: sumac and rosemary, get in the pan.
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Keep this going until the florets are tender. Take a sip of wine. This is the antithesis of dinner party stress.
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In a separate pan, make the breadcrumbs.
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Once they're toasted, toss in a bit of parsley.
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They should look like this. Take another sip of wine.
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To finish the dish, add the pine nuts.
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And the golden raisins. (Is this a fancy dinner party? Call them sultanas.)
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A bit of parsley, for good measure.
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Now combine everything, and steal a bite before you bring it to the table.
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