The Chew Daphne Oz Golden Cauliflower with Pine Nuts & Currants Recipe

The Chew: Daphne Oz Cauliflower Side Dish Recipe

Daphne Oz whipped up a great Golden Cauliflower with Pine Nuts and Currants recipe for The Chew’s special $5 Thanksgiving recipe, which came in at just 87 cents a serving. She said she uses this great recipe as a side in its own right or to stuff mushrooms, fill ravioli, and serve alongside artichokes. It also makes a great Thanksgiving side and pairs nicely with Michael Symon’s Ham and Turkey Cutlets with Gravy recipe.

It’s important to make sure your cauliflower and shallots are the same size so it cooks evenly. Check out my attempt at reproducing this great recipe below!

The Chew: Daphne Oz Golden Cauliflower with Pine Nuts & Currants Recipe Ingredients

• 1/4 cup Pine Nuts
• 1 head Cauliflower (finely chopped)
• 1/2 cup Shallots (chopped)
• 1/4 cup Currants
• 1 tablespoon Red Wine Vinegar
• 2 tablespoons Honey
• Extra-Virgin Olive Oil
• Salt and Freshly Ground Black Pepper
• Parsley (chopped, to garnish)

Daphne Oz: The Chew Golden Cauliflower with Pine Nuts & Currants Recipe Directions

1. Start by putting the pine nuts in a dry pan over medium heat until they are a light golden color, about 4 minutes. Make sure not to burn them. Set aside when done.
2. Then, put the cauliflower and the shallots in a pan with a drizzle of olive oil over medium high heat. The veggies being the same size will help them cook at the same rate. Daphne recommends not touching the cauliflower at all for about 3 to 5 minutes, so it gets a nice golden brown color. Then stir it around and make sure it browns evenly.
3. Add the currants, red wine vinegar, pine nuts, chili flakes, and a pinch of salt. Cook for about 1 minute, stirring often. Be careful not to cook too long at this point because you don’t want to burn the pine nuts.
4. Add the honey and the parsley at the end. Taste it to make sure the seasoning is good and adjust if necessary.
5. Serve and enjoy!