For best results, use sprouts from the farmers market. With the addition of the cauliflower, Sheryl Crow says, this is definitely a "feel good" dish.
It takes about 40 minutes, start to finish.
- One-quarter head (about 7 1/2 ounces) cauliflower, separated into bite-size florets (1 1/2 cups)
- 4 teaspoons canola oil, preferably expeller-pressed
- Kosher salt
- Freshly ground black pepper
- 9 ounces Brussels sprouts (see headnote)
- 1/3 cup currants or raisins
- 1/4 cup toasted pine nuts (see NOTE)
- 1/4 cup white wine
- 1 tablespoon unsalted butter
- 1 tablespoon chopped flat-leaf parsley
Preheat the oven to 400 degrees. Use nonstick cooking oil spray to lightly grease a rimmed baking sheet.
Place the cauliflower in a mixing bowl; sprinkle with 1 teaspoon of the oil and with salt and pepper to taste, and toss to coat evenly. Spread the cauliflower on the baking sheet; roast for 10 to 12 minutes or until lightly browned and softened.
Rinse the Brussels sprouts, then discard any discolored outer leaves. Detach enough remaining leaves to yield 2 cups.
Heat the remaining 3 teaspoons of oil in a large saute pan over medium-high heat until the oil shimmers. Add the Brussels sprout leaves, roasted cauliflower, currants or raisins and toasted pine nuts; cook, stirring, for 1 to 2 minutes.
Stir in the wine and cook for 1 minute.
Remove from the heat; add the butter and parsley, stirring until the butter melts. Season with salt and pepper to taste. Transfer to a serving bowl.
NOTE: Toast the pine nuts in a small, dry skillet over medium or medium-low heat for 3 to 5 minutes, shaking the skillet often until the seeds are fragrant and have darkened. Let cool before using.
Adapted from "If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons," by Sheryl Crow and Chuck White with Mary Goodbody (St. Martin's Press, 2011).
Tested by Kris Coronado.
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