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.
Email questions to the Food Section at firstname.lastname@example.org.