Pignoli and Dried Fruit with Cauliflower
ready in 35 min.
Combine 1.5 l of water, the lemon juice, and 1.5 tsp of salt in a pot and bring to a boil.
Add the cauliflower. Cover the pot and cook for 10 minutes until al dente. Drain and allow to cool.
While the cauliflower is cooking, soften the raisins in hot water. Crumble the chillies.
Dry roast the pine nuts in a hot pan (without oil) until golden brown. Remove from the pan and reserve.
Heat the oil in the pan, Saute the cauliflower, well drained raisins and chillies in the pan for 2-3 minutes.
Wash the parsley and shake dry. Finely chop the leaves. Mix it along with the pine nuts into the vegetables and season with salt.