Recipe - Cavolfiore Alla Medusa

1 lg Head cauliflower
One fourth cup Olive oil
2 Cloves (large) garlic
One half cup Pinon nuts (pine nuts)
1 teaspoon Pequin quebrado or
Italian crushed hot red
pepper
One half cup Golden raisins
Salt to taste

Set aside some of the light green leaves from base of cauliflower for
cooking later. Cut cauliflower into florets (cut rather than breaking to
get more uniform pieces). Heat oil in a shallow 10 to 12inch skillet over
high heat. Add cauliflower florets; cook until golden brown in some spots.
Add garlic & pinon nuts & cook until golden brown. Then add pequin or
crushed red pepper, raisins & salt, if desired. Gradually stir in a bit of
water, adding just enough to steam cauliflower to the 'al dente'
stagetender but still firm to bite. When cauliflower is 'al dente',
reduce heat, toss in reserved leaves, stir & cover. Continue to cook just
until cauliflower stems are tender when pierced & leaves turn brighter in
color. Serve hot or cold. Makes 6 to 8 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.