October 26, 2017
Fresh Tomatoes, Main Dish, Shellfish,
Shrimp, Fruit, Tomato, Vegetables, Cauliflower, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, Low Fat, No Eggs, Non-Dairy more
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"This dish showcases the typical sweet-sour flavors of Sicilian cuisine, and nearly every ingredient is a superfood. For a heartier dish, serve over steamed brown rice."
Put the raisins in a small bowl and add warm water to cover. Let stand until plumped up, about 20 minutes.
Meanwhile, in a large saucepan fitted with a steamer basket, bring 1 inch water to a boil over high heat. Add the cauliflower to the steamer basket, spread evenly, cover and steam until the cauliflower is tender but still offers some resistance when pierced gently with a fork, about 5 minutes. Remove the pan from the heat, remove the steamer basket from the pan and set aside. Drain the raisins.
In a sauté pan over medium-high heat, warm the olive oil. Add the onions and sauté until lightly browned, 8 to 10 minutes. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
Add the shrimp and sauté until bright pink, about 3 minutes. Add the anchovies, mashing them with the back of a wooden spoon until creamy. Add the cauliflower, raisins, broth, basil and red pepper flakes. Reduce the heat to medium and cook until the shrimp are opaque throughout, about 3 minutes more.
Remove the pan from the heat and stir in the almonds. Transfer to a warmed platter and serve immediately.
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