Melt the butter in a large sauté pan over medium-high heat. Once the butter stops foaming and its solids start to brown, turning the butter golden in color, stir in the pistachios, olives, crushed red pepper flakes and lemon zest and juice. Stir the plumped raisins and any remaining vermouth into the mix. Remove from the heat.
Transfer the broiled cauliflower to the sauté pan, stirring to coat and incorporate. Serve immediately.
Nutrition information per serving:
Calories 255 Fat 19 g Sodium 255 mg
Carbohydrates 21 g Saturated fat 5 g Calcium 59 mg
Protein 5 g Cholesterol 15 mg Dietary fiber 5 g
Diabetic exchanges per serving: 2 vegetable, ½ fruit, 4 fat.
Peppery Gobi Matar
Note: Inspired by a dish by Cathal Armstrong, chef and co-owner of Restaurant Eve in Old Town Alexandria, Va. He simply sautés cauliflower until golden brown, then adds loads of thinly sliced garlic and freshly ground black pepper. This recipe takes it a step further, ratcheting up the heat to mimic the Indian dish gobi (cauliflower) matar (peas). The dish can be prepared an hour in advance and held in a warm oven, but it is best when cooked just before serving.
• 3 tablespoons canola oil
• 1 small head (1 lb.) cauliflower (outer leaves removed), broken into 1 1/2-in. florets
• 1 tsp. kosher salt
• 2 tbsp. unsalted butter
• 1 tsp. curry powder
• 12 garlic cloves, thinly sliced